1 tablespoon chopped grapefruit zest
1 teaspoon vanilla extract
½ cup unsalted butter, room temperature
⅓ cup confectioners’ sugar, plus 1 cup for icing
The citrus of the season
1 cup regular flour
½ teaspoon pink Himalayan salt, plus more for garnish
¼ cup fresh grapefruit juice
For garnish: dried flowers, rose petals, pink peppercorns, and pink sanding sugar
Lightly butter a 9-inch springform pan. In the bowl of a food processor, place zest, vanilla, ½ cup butter, and 1/3 cup confectioners’ sugar. Pulse until smooth. Add flour and ½ teaspoon pink salt and pulse several times, just to combine. Do not over-process. Press dough into bottom of pan and chill until firm, about 1 hour. Meanwhile, preheat oven to 350 degrees. Prick shortbread all over with tines of a fork. Place shortbread in hot oven and bake for 15 minutes or until shortbread is pale but firm. Remove pan from oven and immediately slice into wedges. Let cool. In a bowl, Whisk grapefruit juice, pinch of pink salt, and remaining con-fectioners’ sugar together until thick and smooth, adding more sugar if needed. Spread icing on cookies and sprinkle each with a combination of dried flowers, rose petals, pink peppercorns, and pink sanding sugar, if desired.
Yield: 16 cookies
