Little Ivy Cakes

RUBY RED Grapefruit

Sandwich Cookies

I love Ruby Red Grapefruit! They are just so beautiful with their orangey-peach and deep red colours. They are so delicious and healthy for you too. Ruby Grapefruits are packed with a whole bunch of good stuff, you should read up on the educational specifics HERE. Although you can find Ruby Reds in your grocery store year round, I am sure they are best while in season which is Winter to early Spring. I try to eat one for breakfast as often as I can, I think it gets your metabolism going in the morning. :)

Well, I found this recipe somewhere here in Blogoland and printed it out but, now I don't know where I got the recipe from and when I went to go look again, I found a whole bunch of blogs with the same recipe. So, thanks to whoever started the buzz on Ruby Grapefruit Sandwich cookies. ;)

I have been wanting to make these for a while and finely one night, I had the opportunity and inspiration. They turned out really good. The cookies seemed a bit thick and when you bit into them, some of the frosting squished out. But if I made them any thinner, the dough would have torn easier when I was trying to bake them. What are ya gonna do?

People who tried them, liked them very much and said they could taste the ever so faint flavors. I think when I have time I will make a dough batch, cut the cookies out and then freeze them raw. That way, when I want a quick cookie batch I can just take them out of the freezer, bake them, and whip up some frosting. Freezing cookie dough is a great idea especially with Christmas right around the corner.

COOKIE Ingredients:
Zest of 1 ruby grapefruit
1/4 cup freshly squeezed juice from ruby grapefruit
1 cup sugar
1 1/2 cup flour
3/4 cup cake flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter
2 large egg yolks
flour for rolling out cookies

FROSTING Ingredients:
1/2 cup unsalted butter, room temp
1 1/2-2 cups powder sugar
1 tbs honey
3 tbs freshly squeezed juice from ruby grapefruit

-Preheat oven to 350F, line baking sheet with parchment paper
-In a small bowl, mix 1tbs of your sugar and the zest.
-In a medium bowl whisk both flours, baking powder and salt.
-In a large bowl, beat butter and remaining sugar with an electric mixer until light and fluffy.
-Add egg yolks
-Add sugar/zest mixture
-Add flour mixture in two batches, alternating with grapefruit juice and mix well.
-Put dough ball into a piece of plastic wrap and shape into a 1 inch think disk. wrap in plastic, and put in fridge for 30 minutes.

-On a lightly floured work surface, roll out a disk to 1/8 inch thick using a floured rolling pin.
-Cut out 2 inch rounds with a cookie cutter and you will get 15 complete cookies or use whatever shape cutter you want to use.

-Put on cookie sheet with parchment paper 1 inch apart.
-Bake rotating halfway thru baking time.
-Bake 15-20 minutes until lightly browned around edges.
-Place baked cookies on cooling wrack.
-Don't frost until completely cool.


FROSTING:
-Beat all frosting ingredients(above) until fluffy.

-add 1 drop yellow and 1-2 drops red liquid food colouring for a pink colour if you so desire.
-Spread about 1tbs frosting on a cookie and sandwich together with another cookie.
-Keep cookies in an airtight container in a cool place.


THE END!