Pink & Orange Shortbread

A few months back, I posted a recipe I saw on Food Network for Earl Grey Tea Shortbread. We really liked the cookies, but the Earl Grey flavor was a little too delicate for me. However, I did really like the method used for making the shortbread, and I immediately thought of a million different ways I could make them. Since I made the original Earl Grey recipe, I have also tried the same recipe with 70% dark chocolate shavings and Halloween sprinkles. We really liked all of those variations, so I was excited to try my next idea -- Orange Shortbread with Pink Grapefruit glaze. This was BY FAR my best variation yet. I could have eaten the whole batch. Honestly. (Incidentally, my mom made the same claim.)

Here is the recipe:

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Ingredients

• 2 cups all-purpose flour
• 2 tablespoons orange zest
  
• 1/2 teaspoon salt
• 3/4 cup confectioners' sugar
• 1 teaspoon pure vanilla extract
• 1 cup (2 sticks) butter, room temperature

Directions

In a food processor, pulse together the flour, orange zest, and salt, until the orange zest is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.

Preheat oven to 375 degrees F.

Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.

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One the cookies have cooled, I made a glaze with fresh squeezed pink grapefruit juice and powdered sugar. I couldn't tell you the exact measurements. It basically takes a lot MORE sugar than you think and a lot LESS juice. Just add the juice to powdered sugar slowly and stir until you have a thick but spreadable glaze.

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