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Pink Grapefruit and Thyme Vegan Shortbread Cookie

Pink Grapefruit and Thyme Vegan Shortbread Cookie Bliss

Delight in these Pink Grapefruit and Thyme Vegan Shortbread Cookies that combine zest with herbaceous tones for a uniquely scrumptious treat.
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 16 cookies
Course: Dessert
Cuisine: Vegan
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 2 cups Unbleached All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 1/2 cup Icing Sugar Helps achieve a melt-in-your-mouth texture.
  • 1 pinch Salt Balances out the sweetness.
  • 1 tablespoon Grapefruit Zest Freshly grated zest elevates the flavor.
  • 1 tablespoon Fresh Thyme Enhances the cookies' taste complexity.
  • 1/2 cup Vegan Butter (cubed) Use a plant-based butter like Becel.
For the Icing
  • 1 cup Powdered Sugar Necessary for a beautiful icing coat.
  • 1/4 cup Fresh Grapefruit Juice Fresh-squeezed juice gives the best flavor.
  • 1 drop Gel Food Coloring Optional for visual appeal.
For the Garnish
  • 1 tablespoon Fresh Thyme/Pearl Sugar Elevates your iced cookies.

Equipment

  • Food Processor
  • 9-inch Fluted Tart Pan
  • mixing bowl
  • Wire rack
  • sharp knife

Method
 

Instructions
  1. Preheat your oven to 300°F (150°C). Gather your ingredients.
  2. In a food processor, combine flour, icing sugar, salt, grapefruit zest, and thyme. Blend until combined, about 30 seconds. Gradually add vegan butter while pulsing until a rough dough forms, 1-2 minutes.
  3. Press the dough into a 9-inch fluted tart pan evenly across the bottom. Bake for 35-40 minutes until edges are set and slightly golden.
  4. Once baked, cut the shortbread into 16 uniform pieces while still warm. Allow to cool completely in the pan.
  5. For icing, sift powdered sugar into a mixing bowl and gradually stir in grapefruit juice until desired consistency. Optional: add food coloring.
  6. Dip the top of each cookie into the icing, allowing excess to drip off. Place on a wire rack to dry. For a second coat, repeat and garnish.
  7. Allow iced cookies to dry for about 30 minutes. Store leftovers in an airtight container or box as gifts.

Notes

Best served after letting iced cookies sit for a few hours. Store with parchment paper between layers to prevent sticking.