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Stop whatever you are doing and feast your eyes on this Grapefruit Vanilla Shortbread. I’m here to tell you this is the most fabulous dessert I’ve ever made.
It’s oh so dreamy.
I baked this loveliness during the Christmas holidays.
Texas grapefruit are so sweet in wintertime, and I look forward to them each year. Since I had purchased a tow sack filled with grapefruits at Sams, I was looking for recipes that called for grapefruit.
This Grapefruit Vanilla Shortbread recipe from Bon Appetit uses both grapefruit zest and grapefruit juice.
The buttery, pillow-soft vanilla shortbread is delicate and melt-in-your mouth delicious.
It’s truly miraculous what you can bake with basic ingredients such as unsalted butter, vanilla extract, all-purpose flour, powdered sugar, salt, grapefruit zest and grapefruit juice. Most of these ingredients just sit around all year taking up cabinet space but then, when combined in a specific way—absolute magic.
Oh, the Toppings!
The toppings recommended by Bon Appetit take this recipe over the top in both appearance and flavor.
The recipe suggests Himilayan pink salt, dried Hibiscus flowers, pink sanding sugar, red sprinkles, dried rose petals, and/or cracked pink peppercorns.
I opted for dried Hibiscus flowers and cracked pink peppercorns—which I highly recommend!
The pink peppercorns in particular added a hint of peppery spice (different from black peppercorns) that complemented the sweetness of the grapefruit powdered sugar icing.
The thing about dried Hibiscus flowers and pink peppercorns—they can be a little pricey if you buy a whole bottle. Luckily, we live within walking distance of Ozark Natural Foods where spices are sold in bulk. I love being able to buy the exact amount of spice needed. Since I needed less than a quarter-teaspoon, I paid less than a twenty-five cents.
The distinctive flavors added to this Grapefruit Vanilla Shortbread were worth much more than a quarter.
Something to think about: if you typically grow hibiscus plants on your patio or in your garden, dry the flowers and you will have your own supply for tea-making and dessert-topping.
Perfect for a Special Occasion
I love the elegant look of this shortbread. It’s difficult to tell in my photos, but the grapefruit juice gives the icing a pale pink tint. This recipe would be ideal for Valentine’s Day, a wedding shower, really any special occasion.
Actually, it would be delicious for today as you sit around wishing for something to make your day stellar.
The recipe calls for a 9-inch springform pan, but I don’t have one. Instead, I used my tart pan (which has a removable bottom). The tart pan added the nice touch of a scalloped edge to the crust. The essential thing is to bake this shortbread in a pan with an easy release. Otherwise, the shortbread will crumble as you attempt to remove it.
Trust me, you will fall in love with this recipe. It’s a keeper for all times. Thank you, Bon Appetit!
CLICK HERE for the recipe link.
Grace Grits and Gardening
Farm. Food. Garden. Life
P.S. When grapefruit is no longer in season, I’m going to try this recipe with another citrus flavor. I believe orange, lemon, or lime would all substitute quite nicely.