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Photo: William Dickey
Active Time:50 minsTotal Time:3 hrs 20 minsServings:40Jump to Nutrition Facts
Active Time:50 minsTotal Time:3 hrs 20 minsServings:40
Active Time:50 mins
Active Time:
50 mins
Total Time:3 hrs 20 mins
Total Time:
3 hrs 20 mins
Servings:40
Servings:
40
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients12tablespoonsunsalted butter (1 1/2 sticks), at room temperature1 ½cupsgranulated sugar, divided1teaspoonvanilla extract2teaspoonsrye whiskey1cupall-purpose flour1cupwhole-wheat pastry flour1teaspoonground cardamom¾teaspoonbaking powder¼teaspoonsalt1largered or pink grapefruit6 ¼cupswater, divided1cupchopped dark chocolate
Cook Mode(Keep screen awake)
Ingredients
12tablespoonsunsalted butter (1 1/2 sticks), at room temperature
1 ½cupsgranulated sugar, divided
1teaspoonvanilla extract
2teaspoonsrye whiskey
1cupall-purpose flour
1cupwhole-wheat pastry flour
1teaspoonground cardamom
¾teaspoonbaking powder
¼teaspoonsalt
1largered or pink grapefruit
6 ¼cupswater, divided
1cupchopped dark chocolate
DirectionsLine 2 baking sheets with parchment paper.Beat butter, 1/2 cup sugar and vanilla in a large bowl with an electric mixer on medium speed, scraping the sides of the bowl as needed, until combined. Add rye; beat until combined.Whisk all-purpose flour, pastry flour, cardamom, baking powder and salt in a medium bowl. Add the flour mixture, 1/2 cup at a time, to the butter mixture, mixing until just combined. Shape the dough into a log about 1¾ inches wide and 12 inches long. Wrap in parchment paper and refrigerate until firm, about 1 hour.Meanwhile, using a sharp knife, cut peel off grapefruit, leaving some of the white pith still attached.(Reserve the grapefruit flesh for another use, such as fruit salad.)Place the peels in a small saucepan and add 2 cups water. Cover and bring to a boil over high heat. Drain the water from the pan. Repeat two more times.Add 1/2 cup sugar and the remaining 1/4 cup water to the drained peels and bring to a boil over high heat. Reduce heat to a simmer and cook until the peels are deep pink or orange and slightly translucent, about 20 minutes. Remove the peels from the pan with a slotted spoon, allowing the excess liquid to drip off; transfer to a wire rack to dry, about 1 hour.Meanwhile, preheat oven to 350°F.Slice the cookie dough into 1/4-inch-thick rounds and place the rounds 2 inches apart on the prepared baking sheets. Use a fork to press a crosshatch pattern into the tops of the cookies. Bake until the edges are lightly golden brown, 12 to 15 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes.Cut the candied peels into thin strips or dice. Toss with the remaining 1/2 cup sugar. Remove the peels from the sugar.Place chocolate in a microwave-safe medium bowl. Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted.Dip half of each cookie in the melted chocolate and return to the wire rack. Top the chocolate-dipped part of each cookie with some of the candied grapefruit peel. Let the chocolate set, about 1 hour.To make aheadStore candied grapefruit airtight at room temperature for up to 6 months. Store the decorated cookies airtight between layers of parchment paper for up to 2 weeks.EquipmentParchment paperOriginally appeared: EatingWell.com, December 2022
Directions
Line 2 baking sheets with parchment paper.Beat butter, 1/2 cup sugar and vanilla in a large bowl with an electric mixer on medium speed, scraping the sides of the bowl as needed, until combined. Add rye; beat until combined.Whisk all-purpose flour, pastry flour, cardamom, baking powder and salt in a medium bowl. Add the flour mixture, 1/2 cup at a time, to the butter mixture, mixing until just combined. Shape the dough into a log about 1¾ inches wide and 12 inches long. Wrap in parchment paper and refrigerate until firm, about 1 hour.Meanwhile, using a sharp knife, cut peel off grapefruit, leaving some of the white pith still attached.(Reserve the grapefruit flesh for another use, such as fruit salad.)Place the peels in a small saucepan and add 2 cups water. Cover and bring to a boil over high heat. Drain the water from the pan. Repeat two more times.Add 1/2 cup sugar and the remaining 1/4 cup water to the drained peels and bring to a boil over high heat. Reduce heat to a simmer and cook until the peels are deep pink or orange and slightly translucent, about 20 minutes. Remove the peels from the pan with a slotted spoon, allowing the excess liquid to drip off; transfer to a wire rack to dry, about 1 hour.Meanwhile, preheat oven to 350°F.Slice the cookie dough into 1/4-inch-thick rounds and place the rounds 2 inches apart on the prepared baking sheets. Use a fork to press a crosshatch pattern into the tops of the cookies. Bake until the edges are lightly golden brown, 12 to 15 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes.Cut the candied peels into thin strips or dice. Toss with the remaining 1/2 cup sugar. Remove the peels from the sugar.Place chocolate in a microwave-safe medium bowl. Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted.Dip half of each cookie in the melted chocolate and return to the wire rack. Top the chocolate-dipped part of each cookie with some of the candied grapefruit peel. Let the chocolate set, about 1 hour.To make aheadStore candied grapefruit airtight at room temperature for up to 6 months. Store the decorated cookies airtight between layers of parchment paper for up to 2 weeks.EquipmentParchment paper
Line 2 baking sheets with parchment paper.
Beat butter, 1/2 cup sugar and vanilla in a large bowl with an electric mixer on medium speed, scraping the sides of the bowl as needed, until combined. Add rye; beat until combined.
Whisk all-purpose flour, pastry flour, cardamom, baking powder and salt in a medium bowl. Add the flour mixture, 1/2 cup at a time, to the butter mixture, mixing until just combined. Shape the dough into a log about 1¾ inches wide and 12 inches long. Wrap in parchment paper and refrigerate until firm, about 1 hour.
Meanwhile, using a sharp knife, cut peel off grapefruit, leaving some of the white pith still attached.(Reserve the grapefruit flesh for another use, such as fruit salad.)Place the peels in a small saucepan and add 2 cups water. Cover and bring to a boil over high heat. Drain the water from the pan. Repeat two more times.
Add 1/2 cup sugar and the remaining 1/4 cup water to the drained peels and bring to a boil over high heat. Reduce heat to a simmer and cook until the peels are deep pink or orange and slightly translucent, about 20 minutes. Remove the peels from the pan with a slotted spoon, allowing the excess liquid to drip off; transfer to a wire rack to dry, about 1 hour.
Meanwhile, preheat oven to 350°F.
Slice the cookie dough into 1/4-inch-thick rounds and place the rounds 2 inches apart on the prepared baking sheets. Use a fork to press a crosshatch pattern into the tops of the cookies. Bake until the edges are lightly golden brown, 12 to 15 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes.
Cut the candied peels into thin strips or dice. Toss with the remaining 1/2 cup sugar. Remove the peels from the sugar.
Place chocolate in a microwave-safe medium bowl. Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted.
Dip half of each cookie in the melted chocolate and return to the wire rack. Top the chocolate-dipped part of each cookie with some of the candied grapefruit peel. Let the chocolate set, about 1 hour.
To make ahead
Store candied grapefruit airtight at room temperature for up to 6 months. Store the decorated cookies airtight between layers of parchment paper for up to 2 weeks.
Equipment
Parchment paper
Originally appeared: EatingWell.com, December 2022
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Nutrition Facts(per serving)98Calories5gFat12gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
