Grapefruit-Spiked Holiday Cookies

Grapefruit is my favorite holiday fruit. Most nights I’ll peel one as an after-dinner snack, so when I found out that you could put grapefruit into cookies…it was a no-brainer. These cookies are delightful and refreshing, the perfect break from typical holiday cookies.

Note: This dough isn’t cookie cutter friendly — I used a mold pan (similar to this) to get the cute gingerbread man shape.

Here’s what you need:

• 1/2 cup nonhydrogenated vegan margarine (Earth Balance)
• 1/2 cup nonhydrogenated vegan shortening (Earth Balance)
• 1/2 cup Sucanat
• 1 teaspoon vanilla extract
• 1/4 cup fresh squeezed grapefruit juice
• 1 Tablespoon grapefruit zest
• 1 3/4 cup Whole wheat flour
• 1 Tablespoon arrowroot (or cornstarch)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

1. In a large mixing bowl cream the margarine and shortening. Beat in the Sucanat until fluffy. Add the vanilla, grapefruit juice and grapefruit zest. Add the flour, arrowroot, baking powder and salt. Beat until a soft dough forms.
2. If using a mold pan, then pre-heat the oven to 350 degrees and fill each mold with dough. Bake for 15 minutes, until golden.
3. If not using a mold pan, then on a piece of parchment paper shape the dough into a 14 inch long log. Roll it up in the paper and press the dough, rotating it to square off the sides. Refrigerate for at least 2 hrs or overnight. Preheat the oven to 350 degrees, line two baking sheets with parchment paper. Cut the rectangle into slices, 1/2 inch thick and place on cookie sheets. Bake for 15 minutes and allow to cool on the sheet for 5 minutes before transferring to wire rack to cool completely.

For the Icing:

• 1 cup organic powdered evaporated cane sugar
• 2 Tablespoons grapefruit juice
• 1/2 teaspoon vanilla extract
• 2 Tablespoons grapefruit zest for garnish

1. In a small bowl mix the sugar, grapefruit juice, and vanilla. If it seems thin, then add sugar; if too thick add more grapefruit juice. Spoon the glaze over cooled cookies and sprinkle with zest.

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