From Dish Jodi:
It’s that time of year in California when citrus is going overboard. There are more types of oranges at the markets than different vegetables themselves. In an impulsive moment, I bought 8 pounds of grapefruit…it was so cheap! I couldn’t say no! Now I have to figure out how to use them all. Replaced lemon juice and zest with grapefruit in basic lemon bars for a big hit this weekend. TONS of citrus salads – grapefruit chunks over arugula with a little almond oil — yum. And these simple sugar cookies.
For Cookies:
2 C all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp finely grated grapefruit zest
2 Tbsp fresh grapefruit juice
1/2 cup unsalted butter, room temperature
1 C granulated sugar
1 large egg
1 tsp vanilla
For Glaze:
1/3 C Grapefruit Juice
3 C powdered sugar
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt and zest. Meanwhile, in a mixer, beat butter and sugar til light and fluffy. add egg, 2 T juice, and vanilla and beat until combined, then add flour mixture and combine until everything is moist. Drop heaping teaspoons on cookie sheets and bake until edges are toasty about 20 minutes. Cool on a wire rack.
Once cookies are cool, whisk together powdered sugar and remaining juice until smooth. Dip cookies in glaze and let dry, or spoon or drizzle glaze over them.
Oh no, your citrus salads and piles of bounty. So many oranges you say? sigh.