Pink Grapefruit Shortbread

1. 1

   Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Beat the butter, egg yolk, 2 tablespoons grapefruit zest and the salt in a large bowl with a mixer on medium speed until light and creamy, about 3 minutes.

2. 2

   Add 1 cup confectioners' sugar and beat until combined.

3. 3

   Reduce the mixer speed to medium low and gradually beat in the flour until incorporated.

4. 4

   Turn the dough out onto a lightly floured surface and dust with flour.

5. 5

   Gently knead a few times until soft but not sticky, dusting the surface with more flour as needed.

6. 6

   Roll out to slightly thicker than 1/4 inch thick and cut out circles with a 2-to-2 1/2-inch-round cookie cutter.

7. 7

   Gather the scraps and reroll to cut out more cookies.

8. 8

   Arrange the cookies 2 inches apart on 2 baking sheets.

9. 9

   Bake, switching the pans halfway through, until the cookies are firm and golden brown on the bottoms, 15 to 18 minutes.

10. 10

    Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

11. 11

    Whisk the remaining 1 cup confectioners' sugar, 1 tablespoon grapefruit juice and the remaining 1/2 teaspoon zest in a bowl until smooth.

12. 12

    Gradually whisk in up to 1 tablespoon more grapefruit juice until the glaze is spreadable.

13. 13

    Tint pink with food coloring.

14. 14

    Spread about 1/2 teaspoon glaze on each cookie.

15. 15

    Sprinkle with coarse sugar.

16. 16

    Photograph by Levi Brown

* Per serving · 4 servings · Values may vary.