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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.
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2
Add 1 cup confectioners' sugar and beat until combined.
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3
Reduce the mixer speed to medium low and gradually beat in the flour until incorporated.
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4
Turn the dough out onto a lightly floured surface and dust with flour.
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5
Gently knead a few times until soft but not sticky, dusting the surface with more flour as needed.
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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.
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7
Gather the scraps and reroll to cut out more cookies.
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8
Arrange the cookies 2 inches apart on 2 baking sheets.
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9
Bake, switching the pans halfway through, until the cookies are firm and golden brown on the bottoms, 15 to 18 minutes.
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10
Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
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11
Whisk the remaining 1 cup confectioners' sugar, 1 tablespoon grapefruit juice and the remaining 1/2 teaspoon zest in a bowl until smooth.
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12
Gradually whisk in up to 1 tablespoon more grapefruit juice until the glaze is spreadable.
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13
Tint pink with food coloring.
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14
Spread about 1/2 teaspoon glaze on each cookie.
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15
Sprinkle with coarse sugar.
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16
Photograph by Levi Brown
