Friday, September 26, 2008

Cookie Carnival-Pink Grapefruit Sandwich Cookies and Grapefruit Mousse

Remember that stick of butter and cup of cream I didn't use in the soup yesterday? Well, don't worry folks, they both found a home and it was worth it, for these tasty desserts. This month's cookie for Cookie Carnival is Pink Grapefruit Sandwich Cookies. When I saw this recipe I immediately thought of a delicious mousse that I made last fall, from Everyday with Rachael Ray Magazine. I decided to go all out and pair these two grapefruity desserts together.

The cookies were like a basic sugar cookie with a citrusy zest flavor and a tangy frosting. I couldn't really detect an exact grapefruit flavor, it was more of a citrus taste. No one really cared what citrus flavor it was, they just ate these up! The mousse is tart and a bit surprising, not too sweet, and I think that is why I like it so much. I am a big fan of grapefruit, so that might be another reason why I liked both of these treats. If you are looking for a couple fun, citrusy desserts, give these a whirl!

Pink Grapefruit Sandwich Cookies from Martha Stewart
You can bake the cookies and make the filling a day ahead
Ingredients for cookies
Makes 15 sandwich cookies.
* Grated zest of 1 Ruby Red grapefruit, plus 1/4 cup freshly squeezed juice
* 1 cup sugar
* 1 1/2 cups all-purpose flour, plus more for work surface
* 3/4 cup cake flour (not self-rising)
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, softened
* 2 large egg yolks
* Pink Grapefruit Cream Filling


1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a small bowl, combine zest with 1 tablespoon sugar; set aside. In a medium bowl, whisk together both flours, baking powder, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and remaining sugar on medium-high speed until light and fluffy, about 2 minutes, scraping down sides of bowl as needed. Add egg yolks, and beat until combined, scraping down sides of bowl as needed. Beat in reserved zest-sugar mixture. Add flour mixture in two batches, alternating with the juice, and beat to combine.
3. Turn out dough onto a piece of plastic wrap, and shape into a 1-inch-thick disk. Wrap in plastic, and refrigerate until firm, about 30 minutes.
4. On a lightly floured work surface, roll out disk to 1/8 inch thick using a lightly floured rolling pin. Using a lightly floured 2-inch round cookie cutter, cut out rounds and place about 1 inch apart on prepared sheet. Bake, rotating sheet halfway through, until edges are golden, 18 to 20 minutes. Transfer sheet to a wire rack to cool 5 minutes. Transfer parchment paper and cookies to rack to cool completely.
5. Using an offset spatula, spread 1 tablespoon filling onto flat sides of half the cookies. Sandwich with remaining cookies, keeping flat sides down. Once filled, cookies can be kept in an airtight container in the refrigerator for up to 3 days.
Ingredients for filling
Makes enough to fill 15 sandwich cookies.
* 1/2 cup unsalted butter, softened
* 2 cups confectioners' sugar
* 1 tablespoon honey
* 3 tablespoons freshly squeezed Ruby Red grapefruit juice

1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, about 4 minutes. Beat in honey. Add juice, 1 tablespoon at a time, until filling holds together and is smooth and creamy, about 2 minutes. Transfer to a small bowl, cover, and set aside until ready to use.

Grapefruit Mousse From Every Day with Rachael Ray Magazine
Four 4-inch strips peel and juice of 1 grapefruit
6 tablespoons sugar
2 large egg yolks
1 cup marshmallow cream
1 cup heavy cream
1 tablespoon honey

1. In a small saucepan, bring the grapefruit juice, 2 peel strips and the sugar to a boil, stirring, until the sugar is dissolved and the liquid is reduced by half, 8 minutes. Remove from the heat.

2. In a medium bowl, whisk the egg yolks, then whisk in half of the hot grapefruit syrup, pouring in a slow, steady stream. Whisk the yolks into the remaining grapefruit syrup and cook, whisking, over low heat just until thickened, 2 to 3 minutes. Immediately strain into a small bowl set in a larger bowl of ice water and let cool. Discard the peel strips.

3. In a medium bowl, stir the marshmallow cream until smooth, then fold into the grapefruit mixture.

4. Using an electric mixer, whip the heavy cream and honey on high speed until soft peaks form, 2 to 3 minutes. Fold the whipped cream into the grapefruit-marshmallow mixture.
5. Spoon the mousse into dessert cups and refrigerate for 2 hours. Cut the remaining 2 peel strips into slivers and sprinkle on the mousse before serving.


Marie said...

If those taste even half as good as they look, they must be wonderful!! I must give these a try!

April said...

Good looking cookies!! I am going to have to try the mousse!

Maria said...

glad you used the butter and cream for these! I love pink grapefruit!

Prudy said...

I love grapefruit, just the smell of it makes me happy. I'd love these cookies. I loved your opening line about cream and butter. I'm with you!

Bridgett said...

My mouth is watering just from reading the recipe. They are too cute as well. I can only imagine how delicious they turned out.

Alexa said...

They must taste so delicate and wonderful. What a lovely flavor for a cookie filling! I would love to try these as well. You are going to keep me busy!

The Blonde Duck said...

Your pictures make me drool with envy.

Cathy said...

You definitely put that butter to a far better use today! These look so interesting! I'm a big grapefuit fan, and it's not every day you see it in a cookie. Your pictures are fabulous - they make me want one right now.

Sophie said...

Ah, now here's a cookie I've never had before but should probably try very soon :). Cute photos!

Lisa said...

Wow, they both sound good! I think i might have to try one.

Anonymous said...

I would have never thought of a grapefruit mousse. Sounds scrumptious!

Mevrouw Cupcake said...

Grapefruit mousse sounds delicious! What a nice combo with the cookies!

Stacey said...

Oh wow! Those look amazing!

Sheri/Cookingmom said...

Both of those desserts look yummy. How did you get your cookie filling non-oozy? I had to keep my cookies in the fridge.

Anonymous said...

Hmmm...grapefruit mousse. I found the filling too sweet and was hoping for something more tangy. Sounds like I should have made mousse.