April 07, 2008

fruit fly



every year derek's dad travels to palm springs californa where his arthritis can have a little break from the wet wintry weather here in vancouver. every year he brings back the biggest grapefruits you have ever seen. now, i'm not the biggest grapefruit fan. seth, our little fruit fly, is. i was looking for something to bake with the grapefruits and came across this recipe from martha stewart's baking handbook. the recipe was, as usual, really easy to follow, and the cookies turned out okay. like i said i'm not big on grapefruit, but i think these would be just fantastic as orange and clove. i also rolled the first batch too thin even though i rolled it to 1/8"- i think they should be a little bit thicker, and you probably don't need to make a full batch of the filling- i had lots left over, and i put lots in the sandwitches.

after i got the first few sammiches put together, seth came up to grab a couple- one for himself and one for daddy- and i heard him say, "these are my favourite cookies ever!"

awe, thanks chubbers!

Grapefruit Sandwich Cookies

Grated zest of 1 Ruby Red grapefruit, plus 1/4 cup freshly squeezed juice
1 cup sugar
1 1/2 cups all-purpose flour, plus more for work surface
3/4 cup cake flour (not self-rising)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
2 large egg yolks

Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a small bowl, combine zest with 1 tablespoon sugar; set aside. In a medium bowl, whisk together both flours, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and remaining sugar on medium-high speed until light and fluffy, about 2 minutes, scraping down sides of bowl as needed. Add egg yolks, and beat until combined, scraping down sides of bowl as needed. Beat in reserved zest-sugar mixture. Add flour mixture in two batches, alternating with the juice, and beat to combine.
Turn out dough onto a piece of plastic wrap, and shape into a 1-inch-thick disk. Wrap in plastic, and refrigerate until firm, about 30 minutes.
On a lightly floured work surface, roll out disk to 1/8 inch thick using a lightly floured rolling pin. Using a lightly floured 2-inch round cookie cutter, cut out rounds and place about 1 inch apart on prepared sheet. Bake, rotating sheet halfway through, until edges are golden, 18 to 20 minutes. Transfer sheet to a wire rack to cool 5 minutes. Transfer parchment paper and cookies to rack to cool completely.
Using an offset spatula, spread 1 tablespoon filling onto flat sides of half the cookies. Sandwich with remaining cookies, keeping flat sides down. Once filled, cookies can be kept in an airtight container in the refrigerator for up to 3 days.
Grapefruit Cream Filling
1/2 cup unsalted butter, softened
2 cups confectioners' sugar
1 tablespoon honey
3 tablespoons freshly squeezed Ruby Red grapefruit juice

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, about 4 minutes. Beat in honey. Add juice, 1 tablespoon at a time, until filling holds together and is smooth and creamy, about 2 minutes. Transfer to a small bowl, cover, and set aside until ready to use.

3 comments:

Spud said...

Wow those cookies are huge. they look good too.

johanna said...

mmm, are there any left? i might just have to come up there and snag some.

annashipside said...

Mmmm, I want some.