Melt your Valentine’s heart this year with these Pink Grapefruit and Thyme Shortbread Hearts!
Has everyone had enough of Super Bowl food? It’s time to move on isn’t it? There are only so many wings and weenie tots (as my brother-in-law Clark calls them) we can eat. But there’s always room for cookies. And a sweet treat for your sweetheart is always in order!
So who’s ready to get their Valentine’s Day bake on?
I always try to whip up a special cookie for Valentine’s Day. Last year, I treated my sweetheart to Raspberry Pinwheel Cookies. They were deliciously fun!
This year I’m all about citrus. I can’t get enough! I’ve been serving up my Winter Citrus Mascarpone Tart, Blood Orange Loaf, Blood Orange Curd and my Lemon Crinkle Cookies on repeat for weeks and enjoying every bite. There’s just something about snacking on citrus fruits during the dead of winter that perks me up, so I’m tying in citrus season to this year’s special cookie.
I enjoyed a grapefruit and thyme gin and tonic recently, and I was smitten by the combination of flavors. The tartness of the pink grapefruit accompanied by the herbaceous, woodsy flavor of the thyme was a wonderful combo.
It got me thinking. What a great way to elevate the flavor of a buttery shortbread cookie. I simply add some freshly squeezed grapefruit juice, grated grapefruit zest and thyme leaves to traditional shortbread cookie dough. And after they’ve cooled, I drizzle my cut-outs with a glaze made from confectioners’ sugar, freshly squeezed grapefruit juice, and a smidge of pink gel food coloring, then a sprinkling of additional thyme leaves. These little hearts will leave your Valentine swooning! Enjoy!
And today at the BHK you get a little Valentine’s Day bonus! My friend Cindy from The Sweet Nerd organized a fabulous group of fellow bloggers who are sharing their favorite treats for the upcoming holiday! Just scroll down to check out all the tasty treats! It’s an impressive list of goodies that will melt your Valentine’s ♥! You can also follow along on all social media with the hashtag #galentinesday.
Meet the #galentinesday bloggers…
Beyond Mere Sustenance – Blood Orange Margarita Sorbet
Seasons and Suppers – Vanilla Rose Shortbread Cookies
Ciao Chow Bambina – Chocolate Panna Cotta with Raspberry Compote
Meg is Well – Horchata Latte Cheesecake
Katherine in Brooklyn – Chocolate Coffee Layer Cake
This Brown Kitchen – Chocolate Topped Seed and Nut Bars
Seek Satiation – Chocolate Bottomed Strawberry Fool
Madeline Hall – Earl Grey Frosted Brownies
What Should I Make For… – Red Velvet Whoopie Pies
The Sweet Nerd – Chocolate Wine Cake
- 1 cup unsalted butter, softened
- 3/4 cup confectioners' sugar
- 1 Tbsp. freshly squeezed grapefruit juice
- 2 tsp. grated grapefruit zest
- 1/2 tsp. vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp. salt
- 1 Tbsp. fresh thyme leaves
- 1 1/4 cup confectioners' sugar
- 2-3 Tbsp. freshly squeezed pink grapefruit juice
- rose colored food gel, if desired
- 1 Tbsp. fresh thyme leaves, if desired
- Line a large baking sheet with parchment paper. Set aside.
- In a stand mixer fitted with a paddle attachment, beat butter, sugar, grapefruit juice, grapefruit zest and vanilla until light and fluffy. Stir in flour, salt and thyme leaves and continue to mix just until combined.
- Divide the dough in half, shaping into discs. Wrap each disc in plastic wrap and refrigerate until somewhat firm, about 45 minutes.
- Preheat oven to 325 degrees.
- Working with one disc at a time, roll out dough onto surface lightly dusted with flour to 1/4-inch thickness. Cut shapes using 2-inch cookie cutter. Place 1 inch apart on prepared sheet. Refrigerate cookies for 20 minutes.
- Bake until edges are golden brown, about 18-20 minutes, rotating tray halfway through. Let cool on pan. When cookies are cool remove to wire rack, then drizzle with glaze and sprinkle with additional thyme leaves, if desired.
- Glaze: In a small bowl, whisk together confectioners' sugar and grapefruit juice and a bit of rose food coloring gel to get to desired color.