Grapefruit-Vanilla Shortbread
Serves: 4
Carole Volkman
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
48
Sourness
38
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 tsp
Vanilla Extract1 cup
Powdered Sugar1 cup
All-Purpose Flour1 tsp
Kosher Salt (plus more)2 tbsps
Grapefruit Juice (fresh)Directions:
1
Lightly butter pan
2
Pulse grapefruit zest, vanilla extract, 1/2 cup butter, and 1/3 cup powdered sugar in a food processor until smooth and homogenous
3
Add flour and 1/2 tsp
4
Kosher salt; pulse just to combine
5
Press dough evenly into prepared pan, smoothing top with a flat-bottomed glass or measuring cup
6
Chill until firm, about 1 hour
7
Preheat oven to 350°F
8
Prick shortbread all over with a fork 1"–2" apart, and bake until edges are golden and center is pale but firm to the touch, 15–18 minutes
9
Remove band from pan and immediately cut shortbread into 16 wedges
10
Let cool
11
Whisk grapefruit juice, a pinch of kosher salt, and remaining 1 cup powdered sugar in a small bowl until smooth
12
Spread a thin layer of icing over shortbreads with a small offset spatula, leaving a thin border of crust exposed
13
Top as desired
14
Let sit 10–15 minutes to allow glaze to set
15
Retrace cut marks
16
Lightly butter pan
17
Pulse grapefruit zest, vanilla extract, 1/2 cup butter, and 1/3 cup powdered sugar in a food processor until smooth and homogenous
18
Add flour and 1/2 tsp
19
Kosher salt; pulse just to combine
20
Press dough evenly into prepared pan, smoothing top with a flat-bottomed glass or measuring cup
21
Chill until firm, about 1 hour
22
Preheat oven to 350°F
23
Prick shortbread all over with a fork 1"–2" apart, and bake until edges are golden and center is pale but firm to the touch, 15–18 minutes
24
Remove band from pan and immediately cut shortbread into 16 wedges
25
Let cool
26
Whisk grapefruit juice, a pinch of kosher salt, and remaining 1 cup powdered sugar in a small bowl until smooth
27
Spread a thin layer of icing over shortbreads with a small offset spatula, leaving a thin border of crust exposed
28
Top as desired
29
Let sit 10–15 minutes to allow glaze to set
30
Retrace cut marks
31
Do Ahead Dough can be pressed into pan 1 day ahead
32
Cover and chill
33
Dough can be pressed into pan 1 day ahead
34
Cover and chill