Grapefruit Meltaway Cookies
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 109.0
- Total Fat: 5.9 g
- Cholesterol: 15.3 mg
- Sodium: 65.5 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 0.3 g
- Protein: 1.0 g
View full nutritional breakdown of Grapefruit Meltaway Cookies calories by ingredient
Introduction
Adapted from Martha Stewart cookiesYou may substitute any citrus fruit for the grapefruit. Adapted from Martha Stewart cookies
You may substitute any citrus fruit for the grapefruit.
Number of Servings: 24
Ingredients
-
3/4 cup (12 Tbsp) butter, room temp
1 cup powdered sugar, divided
1 Tbsp grapefruit zest
2 Tbsp grapefruit juice
1 Tbsp vanilla
1 3/4 cup + 2 Tbsp flour
2 Tbsp cornstarch
1/4 tsp salt
Directions
Beat butter and 1/3 cup powdered sugar on medium, until pale and fluffy. Add zest, juice, and vanilla, and mix until fluffy.
Add flour, cornstarch, and salt to the butter mixture, and mix on low speed until just combined.
Divide dough in half. Place each half on a sheet of plastic wrap and roll into logs that are about 1-1/2 inches in diameter. Refrigerate until cold and firm, at least 1 hour.
Preheat oven to 350 degrees. Remove dough from parchment and cut into 1/4-inch thick rounds. Place on lined baking sheets 1 inch apart. Bake cookies until barely golden, about 12 minutes.
Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag (or use less powdered sugar by sifting it over the top of the cookies). Store in airtight containers at room temperature up to 2 weeks.
Yields ~2 dozen
Number of Servings: 24
Recipe submitted by SparkPeople user PETUNIAPIG.
Add flour, cornstarch, and salt to the butter mixture, and mix on low speed until just combined.
Divide dough in half. Place each half on a sheet of plastic wrap and roll into logs that are about 1-1/2 inches in diameter. Refrigerate until cold and firm, at least 1 hour.
Preheat oven to 350 degrees. Remove dough from parchment and cut into 1/4-inch thick rounds. Place on lined baking sheets 1 inch apart. Bake cookies until barely golden, about 12 minutes.
Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag (or use less powdered sugar by sifting it over the top of the cookies). Store in airtight containers at room temperature up to 2 weeks.
Yields ~2 dozen
Number of Servings: 24
Recipe submitted by SparkPeople user PETUNIAPIG.