These grapefruit and poppy seed cookies are light with a nice crunch from the poppy seeds. If you are not a grapefruit fan, you can easily substitute lemon juice and zest. These are an original recipe from my test kitchen.
Grapefruit and Poppy Seed Cookies
Makes 36 to 40 cookies
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons fresh ruby red grapefruit juice
1 1/4 cups all-purpose flour
1/8 teaspoon baking soda
2 tablespoons poppy seeds
1 large egg, room temperature
1/2 cup granulated sugar
1 1/2 tablespoons finely chopped or grated ruby red grapefruit zest, packed
1/8 teaspoon salt
Melt butter in small saucepan over low heat. Remove from heat. Stir in grapefruit juice. Cool for 5 minutes.
In a medium-sized bowl, sift together flour, baking soda and salt. Whisk in poppy seeds. Set aside.
In a medium-sized bowl, add egg and sugar. Whisk until sugar is dissolved. Add butter mixture and grapefruit zest. Whisk to combine thoroughly. Add the flour mixture and whisk until incorporated. Cover and chill in refrigerator for 30 minutes.
Preheat the oven to 350F. Line cookie sheets with parchment paper.
Using a small scoop, such as #100, roll 1 1/2 teaspoons of dough into ball, and place on prepared sheets about 2 inches apart. Flatten to 1/3-inch thick, with bottom of glass or back of spoon. Bake for 8 to 9 minutes until lightly browned at the edges and golden in the center. Cool cookies on cookie sheets for 5 minutes, then transfer them, still on parchment, to cooling rack. Cool completely.
Store in airtight at room temperature for up to 1 week.