Grapefruit Sandwich Cookies

Makes about 4 dozen (2 dozen sandwiches)

I can say with almost absolute certainty that you have stockpiled an excessive amount of citrus fruit with the hopes that all that vitamin C will keep you safe from this virus. Stop thinking about that and use the zest to flavor some baked goods instead. I've used grapefruit, but you can easily sub in oranges or whatever other citrus you have on hand.

INGREDIENTS

• 1 1/4 c powdered sugar

• 1 c (2 sticks) + 2 Tbsp unsalted butter, room temperature

• 1 large egg yolk

• 1/2 tsp salt

• 1/4 tsp vanilla extract

• 1 Tbsp grapefruit zest

• 2 3/4 c all-purpose flour

Grapefruit Buttercream filling

• 1/2 c (1 stick) unsalted butter, room temperature

• 3 1/4 c powdered sugar

• 2 tsp grapefruit zest

• 3 Tbsp fresh squeezed grapefruit juice

• 2 drops red food coloring

Coating

• 1 c bittersweet chocolate chips

• 1 tsp instant espresso powder

• 2 Tbsp granulated sugar

• 1 tsp grapefruit zest

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DIRECTIONS

1. Combine the sugar, butter, egg yolk, salt, & vanilla in the bowl of a stand mixer & beat on a medium-high setting until smooth (about 3 minutes).

2. Reduce the mixer speed to low & gradually add the flour. Continue mixing until the dough comes together (may appear a little dry). Add a tiny bit of water if necessary.

3. Divide the dough in thirds and flatten into disks, then wrap in plastic & refrigerate at least 2 hours.

4. Preheat the oven to 350 F & line cookie sheets with parchment paper.

5. Roll the dough out to a thickness of 1/6" & use 2-inch cookie cutters to create desired shapes.

6. Space the cut dough about 1" apart on the prepared cookie sheets & place the whole sheet in the freezer for 3-5 minutes.

7. Move to the oven & bake for 12-14 minutes until just browned on the edges. Let the cookies cool about 5 minutes on the sheets before moving to a cooling rack.

For the Grapefruit Buttercream

1. Use a stand mixer to beat all of the ingredients together until completely smooth & light pink in color.

For the Coating

1. Melt the chocolate & espresso together, stirring frequently, until smooth. Set aside and keep warm.

2. Using a mortar & pestle or a small food processor, combine the granulated sugar & grapefruit zest & grind/pulse until the zest is very aromatic & mixed in evenly with the sugar.

Assembly

1. Place 2-3 teaspoons of buttercream in the center of a cookie (bottom side up). Place a second cookie on top (bottom side down) & gently press until the buttercream just reaches the edges of the cookies.

2. Move the sandwiched cookies to a tray in the refrigerator or freezer to chill for a few minutes.

3. Dip the chilled sandwich cookies into the melted chocolate or use a knife to spread evenly.

4. Place the cookies on a wax paper-lined sheet and sprinkle with the prepared grapefruit sugar.

5. Allow the chocolate to completely set before serving.