GRAPEFRUIT TEA COOKIES
My mother originally made these in her culinary arts class in high school in 1975 and they were made with lemon. I love the lemon but I wanted to make these and realized I didn't have any lemons so I used what I did have, grapefruit. They turned out wonderful! I bet they would be good made with oranges too. The glaze is different from your regular iced cookie with the granulated sugar giving a nice texture on top. Yummy!
Provided by J. Brooke
Categories Desserts Cookies Drop Cookie Recipes
Time 1h30m
Yield 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Whisk flour, baking soda, and salt together in a bowl.
- Mix 1 1/2 teaspoon of grapefruit juice into milk in a small bowl, and set aside for about 5 minutes. In a large bowl, mash the butter with 3/4 cup of sugar until creamy and well combined, and beat in the egg and grapefruit zest until thoroughly combined. Beat the milk into the butter mixture about 2 tablespoons at a time, alternating with the flour mixture, until the dough is smooth. Drop by teaspoons onto ungreased baking sheets, about 2 inches apart.
- Bake in the preheated oven until set and very lightly browned, 12 to 14 minutes. Cool on racks.
- Make glaze by mixing 3/4 cup sugar with 1/4 cup grapefruit juice. Brush glaze onto cooled cookies; let stand until glaze is set.
Nutrition Facts : Calories 97.7 calories, Carbohydrate 16 g, Cholesterol 14.7 mg, Fat 3.4 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.1 g, Sodium 65.9 mg, Sugar 10.2 g
GRAPEFRUIT LONG ISLAND ICED TEA
Bright grapefruit takes the place of sour mix in this grown-up take on a party classic. This can be made ahead of time (minus the cola) to save time on game day.
Provided by Food Network Kitchen
Categories beverage
Time 4h25m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Pull the leaves off of 10 sprigs of mint. Divide them among the 12 cups of a 12-cup muffin tin. Pour water over to cover. Freeze until firm, about 4 hours.
- Combine the sugar with 1 cup water in a medium saucepan over medium-high heat. Bring to a boil and stir to dissolve the sugar. Add the remaining 10 sprigs of mint. Remove from heat and steep 15 minutes. Strain and allow the simple syrup to cool slightly.
- Mix the gin, grapefruit juice, rum, tequila, triple sec, vodka and mint syrup in gallon-size container. Chill until ready to serve. Pour the mixture into a large punch bowl.
- Pour in the cola just before serving. Float 6 to 8 grapefruit slices in the punch. Unmold the mint ice cubes and add to the punch bowl. Serve in cups over ice and garnish with mint sprigs.
- Copyright 2013 Television Food Network, G.P. All rights reserved
- From Food Network Kitchens
GRAPEFRUIT AND BASIL SUGAR COOKIES
Steps:
- For the dough: Whisk together the flour, baking soda and salt in a medium bowl. Beat together the egg and vanilla in a small bowl.
- Beat together the butter, granulated sugar and confectioners' sugar in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes. Beat in the grapefruit zest and chopped basil until incorporated. Stop and scrape down the sides of the bowl as needed.
- Reduce the speed to low, slowly pour in the egg mixture and beat until combined. Add the flour mixture, in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning. Scrape down the sides of the bowl and the beaters themselves as needed. Once all the flour mixture is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes.
- Turn the dough out of the bowl and bring it together. Divide into 2 equal pieces. Shape each piece into a flat square and wrap in plastic wrap. Refrigerate the dough at least 1 hour and up to overnight.
- To roll, cut and bake the cookies: Position racks in the upper and lower thirds of the oven, and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Dust another sheet of parchment paper with flour and put 1 piece of the dough on top. Dust with more flour and top with another sheet of parchment. Roll the dough out into a rectangle about 1/4-inch thick (about 11 x 9 inches) and place in the freezer for 5 minutes.
- From 1 piece of rolled dough, cut out cookies with a 3-inch cutter and arrange cookies on the prepared baking sheets, about 2 inches apart. Refrigerate while you cut the remaining cookies. Reroll and cut any scraps of dough. If the dough becomes very soft and difficult to roll or cut at any point during the process, place on a baking sheet in the freezer for 5 minutes.
- Bake, rotating the baking sheets front to back and bottom to top about halfway through, until golden brown around the edges, about 12 minutes. Let cool completely on the baking sheets on a cooling rack, about 30 minutes.
- For the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add the grapefruit juice and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes, adding more grapefruit juice, 1 teaspoon at a time, if needed.
- Color icing as desired with gel food coloring. Fit pastry bags with small round tips and fill with the icing. Decorate the cookies as desired and let dry for 30 minutes.
OLD-FASHIONED TEA COOKIES
These buttery, rich tasting treats help me and the ladies in my card club overcome the dark days of winter. It's nice to end our card parties on a sweet note.-Peggy Tucker, Mantachie, Mississippi
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg and vanilla. Gradually add flour. Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with fingers. , Bake until edges are golden brown, 17-20 minutes. Cool for 2 minutes before removing to wire racks to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 128 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 211mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
EARL GREY TEA COOKIES
These cookies are truly flavorful and make wonderful gifts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 8 dozen
Number Of Ingredients 6
Steps:
- Whisk flour, tea, and salt in a small bowl; set aside.
- Put butter, sugar, and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; gradually mix in flour mixture until just combined.
- Divide dough in half. Transfer each half to a piece of parchment paper; shape into logs. Roll in parchment to 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow the log and force out air. Transfer in parchment to paper towel tubes; freeze until firm, 1 hour.
- Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on baking sheets lined with parchment.
- Bake cookies, rotating sheets halfway through, until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks.
PASTEL TEA COOKIES
These glazed sugar cookies are perfect for nibbling between sips at a tea party, graduation or shower. -Lori Henry, Elkhart, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate 1-2 hours or until dough is easy to handle., Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. butterfly or flower cookie cutters. Place 1 in. apart on ungreased baking sheets. , Bake 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool., For glaze, in a small bowl, combine confectioners' sugar and meringue powder; stir in water until smooth. Divide among small bowls; tint pastel colors. Spread over cookies; let stand until set.
Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 54mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
GRAPEFRUIT TEA
This is a recipe from Body & Soul Magazine. My Mom made it for me when I wasn't feeling well. At first sip, I didn't care for it, but by the end of the glass I loved it! Others who have tried it have said the same, at first you wonder; but then it's great. The article said that red/pink grapefruits are high in lycopene and vitamins A and C. They also offer potassium and folate.
Provided by Lawsome
Categories Beverages
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In an medium pot, combine juice, honey cinnamon, allspice and water.
- Bring to a boil over high heat; strain and discard solids.
- Note - When I strained it, I tried to get as much as pulp pushed through the strainer as possible.
Nutrition Facts : Calories 89.4, Fat 0.1, Sodium 3.5, Carbohydrate 22.6, Fiber 0.1, Sugar 22.4, Protein 0.8
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GRAPEFRUIT TEA COOKIES RECIPE - RECIPES.NET
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1/5 Category CookiesCuisine AmericanTotal Time 30 mins
- Mix 1½ teaspoon of grapefruit juice into milk in a small bowl, and set aside for about 5 minutes. In a large bowl, mash the butter with ¾ cup of sugar until creamy and well combined, and beat in the egg and grapefruit zest until thoroughly combined.
- Beat the milk into the butter mixture about 2 tablespoons at a time, alternating with the flour mixture, until the dough is smooth. Drop by teaspoons onto ungreased baking sheets, about 2 inches apart.
- Bake in the preheated oven for 12 to 14 minutes, until set and very lightly browned. Cool on racks.
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