January 27, 2015
Grapefruit Dark Chocolate Shortbread
The benefit of having in-law’s in Florida is that they regularly send citrus. Not just any citrus, the real deal Florida fresh citrus. We eat it non-stop, especially during snowstorms, to keep our spirits up. I also use it all the time for baking and cooking. Over the weekend I used one of our last grapefruits to make these sweet little shortbread cookies. I loved how the tangy grapefruit played with the dark chocolate, giving it the flavor of a dark chocolate covered orange peel. These simple cookies are the perfect sweet nibble to chase away the winter blues. Remember people, only 50 days left until spring!
Grapefruit Dark Chocolate Shortbread
Ingredients
- 2 cups unbleached, all-purpose flour
- 2 teaspoons baking powder
- 2 sticks unsalted butter, at room temperature
- ½ cup confectioners' sugar
- ½ cups granulated sugar, plus more for rolling
- 3 tablespoons grated grapefruit zest
- 2 tablespoons freshly squeezed grapefruit juice
- 1 teaspoon kosher salt
- 4 large egg yolks
- 1 ½ cups coarsely chopped dark chocolate
Instructions
- 1. Combine flour and baking powder together in a small bowl and stir.
- 2. Beat the butter in a mixer until pale and creamy. Then add both sugars and beat until light and fluffy. Add grapefruit zest, juice, and salt, mix until just combined.
- 3. Drop in egg yolks one at time. Mix each for just a few moments until combined.
- 4. While the mixer is on low speed add the flour mixture slowly until just combined. Stir in the chocolate.
- 5. Remove dough from mixer and shape it into a log about 1 ½inches round. Wrap in plastic wrap and refrigerate for 2 hours and up to overnight.
- 6. To bake the cookies, preheat oven to 350F. Prepare a rimmed cookie sheet with a ridge of sugar. Slicethe log into ¼ inch slices and place on cookie sheet about 3 inches apart.
- 9. Bake 13-16 minutes, or until edges turn golden. Transfer the cookies to a wire rack to cool.
