- 6 tbsp butter, room temp
- 1/2 cup powdered sugar, divided
- 1 Tbsp grapefruit zest
- 2 Tbsp grapefruit juice
- 1/2 Tbsp vanilla
- 3/4 cup + 3 Tbsp flour
- 1 Tbsp cornstarch
- 1/8 tsp salt
Beat butter and 2 1/2 tbsp powdered sugar on medium, until pale and fluffy. Add zest, juice, and vanilla, and mix until fluffy. Add flour, cornstarch, and salt to the butter mixture, and mix on low speed until just combined.
Place dough on a sheet of parchment paper and roll into a log 1 1/4 inches in diameter. Refrigerate until cold and firm, at least 1 hour.
Preheat oven to 350 degrees. Remove dough from parchment and cut into 1/3-inch-thick rounds. Place on lined baking sheets 1/2-inch apart. Bake cookies until barely golden, about 12 minutes.
Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining sugar in a resealable plastic bag (or use less powdered sugar by sifting it over the top of the cookies).
Makes about 15 cookies
From Confections of a Foodie Bride