Wednesday, September 10, 2014

Basil & Grapefruit Shortbread

Happy unofficial Fall! (It's not really Fall until September 23, but who's counting?) Starbucks clearly isn't, seeing that it debuted its Pumpkin Spice Latte in August this year...?!

In preparation for hibernation, it's time to enjoy some buttery treats. This is an quick shortbread that uses white whole wheat flour. These shortbread cookies are deliciously zesty and light (basil and grapefruit) and substantial (hello butter*) at the same time; they are particularly excellent companions to a steaming mug of coffee or tea.

* reasons why we love organic butter here

Basil & Grapefruit Shortbread
Makes approximately 1.5 doz cookies


Zest of 1 grapefruit (~1 tbsp)

2 tbsp fresh grapefruit juice 

8 tbsp salted organic butter, room temperature

1/4 cup granulated sugar

1 tsp vanilla extract

1/4 tsp salt

1 1/2 cups white whole wheat flour


1. Preheat oven to 325F

2. Combine grapefruit juice, zest, butter, and sugar in a mixing bowl. Mix on medium speed for 2-3 minutes until well blended

3. Stir in vanilla extract and salt

4. Gently add flour, mixing until just combined (do not over-mix)

5. Roll  dough out into a log; cover and freeze for 15-20 minutes

6. Cut dough into 1/4 inch thick discs; space evenly on a baking sheet

7. Bake for 7-10 minutes or until crisp 

 We have been soaking up the outdoors as much as possible - most recently, we spent a weekend at a beautiful bed and breakfast in the Hudson River Valley over Labor Day Weekend. Although it was an overcast and rainy weekend, we managed to squeeze some kayaking in. There's something so relaxing and peaceful about just being on the water, watching the trains chug by like little model cars, weaving their way around the base of the hills. 

Thanks for stopping by - I hope you're enjoying the beginnings of crisp mornings and cool nights!