Tart grapefruit gives refreshing flavour to these savoury shortbread cookie bars. Gradually add the food colouring to the glaze, alternating between red and orange, until you get a light coral colour. The tint will intensify as the glaze dries, so stop adding food colouring when it's a touch lighter than your desired shade.
- Prep time 25 minutes
- Total time 2 hours & 30 minutes
- 1 cup unsalted butter , softened
- 3/4 cups icing sugar
- 2 teaspoons grated grapefruit zest
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1 tablespoon fresh thyme leaves
- 2 teaspoons granulated sugar
- 1/2 cup icing sugar
- 1 tablespoon grapefruit juice
- red and orange liquid food colouring
- 2 tablespoons fresh thyme leaves (optional)
Cookies: In stand mixer with paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar, grapefruit zest, vanilla and salt until light and fluffy; stir in flour and thyme just until combined.
Press dough into bottom of parchment paper–lined 9-inch (2.5 L) square cake pan. Using palm of hand, flatten to make smooth even surface. Sprinkle with granulated sugar. Using knife, score surface of dough into 24 rectangles; prick each several times with fork. Refrigerate until firm, about 30 minutes.
Bake in 300°F oven until firm and pale golden, about 55 minutes. Let cool for 5 minutes; cut through score lines. Let cool completely in pan. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)
Topping: In bowl, whisk icing sugar with grapefruit juice. Alternately stir in red and orange food colouring to tint icing coral; drizzle over cookies. Sprinkle with thyme (if using). Let stand until set, about 15 minutes.
Makes 24 cookies.
Nutritional facts Per cookie: about
- Sodium 25 mg
- Sugars 7 g
- Protein 1 g
- Calories 132
- Total fat 8 g
- Potassium 15 mg
- Cholesterol 20 mg
- Saturated fat 5 g
- Total carbohydrate 14 g
- Iron 4
- Folate 7
- Vitamin A 7
- Vitamin C 2