Jasmine Shortbread Sandwiches With Grapefruit Curd Recipes
JASMINE SHORTBREAD SANDWICHES WITH GRAPEFRUIT CURD
These shortbread cookies contain ground jasmine tea, which lends a sweet, floral balance to their tart grapefruit-curd filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 4h15m
Yield Makes 20
Number Of Ingredients 8
Steps:
- Beat together butter and confectioners' sugar with an electric mixer on medium-high speed until smooth, about 3 minutes. Beat in vanilla. Add flour, 1/2 teaspoon salt, and the tea, and beat on low speed until just combined (do not overmix). Form dough into 2 disks, wrap in plastic wrap, and refrigerate at least 1 hour and up to overnight.
- Preheat oven to 325 degrees. Working with 1 disk at a time, roll out dough between pieces of parchment to a 1/8-inch thickness. Freeze until firm, about 10 minutes. Cut out 20 squares with a 2 3/4-inch square cookie cutter, then cut each in half to make 40 rectangles.
- Gently press 1 flat side of 20 rectangles in sanding sugar, and arrange on a parchment-lined baking sheet, sugar side up. Bake until pale gold, 16 to 18 minutes. Let cookies cool on a wire rack. Repeat with remaining rectangles.
- Spread 1 generous teaspoon curd onto unsugared side of half the cookies, then sandwich with remaining cookies.
GRAPEFRUIT CURD
The flavor is buttery and bright with a good balance of tang and sweetness. Store in the refrigerator. Kept refrigerated, grapefruit curd will last for about 1 week, or up to 1 month in the freezer.
Provided by lutzflcat
Categories Desserts Fillings Fruit Fillings
Time 35m
Yield 10
Number Of Ingredients 6
Steps:
- Pour grapefruit juice into a small saucepan over medium-high heat and bring to a simmer. Simmer until juice is reduced to about 3/4 cup, 3 to 4 minutes. Transfer to a measuring cup to cool slightly; stir in grapefruit zest.
- Whisk sugar, egg yolks, and egg in a bowl until smooth. Whisk warm juice into egg mixture. Pour back into the saucepan and heat over medium heat, stirring constantly, until the mixture has thickened to the texture of warm pudding and is thick enough to coat your spoon, 8 to 10 minutes.
- Pour the curd through a mesh strainer into a clean bowl to remove zest and any bits of cooked egg. Add butter to the warm curd; stir until butter has melted and the curd is smooth. It will continue to thicken as it cools.
Nutrition Facts : Calories 112.9 calories, Carbohydrate 10 g, Cholesterol 95.3 mg, Fat 7.6 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 4.3 g, Sodium 10.4 mg, Sugar 6.9 g
GRAPEFRUIT CURD
Reducing the grapefruit juice concentrates the flavor in the curd. You will need only part of it for the Jasmine Shortbread Cookies, but you'll find plenty of ways to use up the remainder. Serve it with scones, biscuits, or pancakes; lighten it with whipped cream and fill tartlet shells; or dip cookies in it.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h15m
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- Bring grapefruit juice to a boil in a small saucepan over medium-high heat. Reduce heat and simmer until juice is reduced by half, about 5 minutes. Let cool.
- Whisk together eggs, yolks, sugar, grapefruit juice, grapefruit zest, and a pinch of salt in a double boiler or a heatproof bowl set over (not in) a pot of simmering water. Cook, whisking constantly, until thickened, 6 to 7 minutes. Remove from heat, and whisk in butter, a few pieces at a time.
- Pour mixture through a fine sieve into a bowl set in a larger bowl filled with ice water, and stir until cool. Cover surface of curd with plastic wrap, and refrigerate until cold, at least 4 hours and up to 2 days.
ROSEMARY-LEMON SHORTBREAD SANDWICH COOKIES
These beautiful shortbread sandwich cookies are always a welcome addition to our annual ladies holiday tea luncheon. The distinctive rosemary flavor, paired so well with the tangy lemon curd, has made them a favorite in our group for years! -Jamie Jones, Madison, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 7
Steps:
- Cream butter and confectioners' sugar until light and fluffy. In another bowl, mix flour, rosemary and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Using a floured 7/8-in. round cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets., Bake until set, 9-11 minutes. Remove from pans to wire racks to cool completely., To serve, spread lemon curd on bottoms of solid cookies; top with window cookies. If desired, top with additional rosemary and confectioners' sugar.
Nutrition Facts : Calories 144 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 91mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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