Choose fresh grapefruit labeled pink or red, such as Texas red for these delightfully sweet-tart cookies.

Source: Better Homes and Gardens


Credit: Carson Downing

Recipe Summary test

30 mins
30 mins
15 mins
1 hr 15 mins
46 cookies


Ingredient Checklist


Instructions Checklist
  • In a large bowl beat butter with a mixer on medium 30 seconds. Add 1/2 cup of the powdered sugar. Beat until combined, scraping bowl as needed. Beat in water and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in almonds and grapefruit zest. Cover and chill 30 to 60 minutes or until firm enough to shape.

  • Preheat oven to 325°F. Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheets. Bake about 15 minutes or until bottoms are light brown. Remove; cool on wire racks.

  • In a medium bowl stir together the remaining 2 cups powdered sugar and enough grapefruit juice to make drizzling consistency. If desired, tint lightly with food coloring. Dip balls in icing, allowing excess to drip back into bowl. Place on waxed paper. Top with coarse sugar before icing sets. Repeat with remaining balls. Let stand until set.

Nutrition Facts

104 calories; fat 6g; cholesterol 11mg; saturated fat 3g; carbohydrates 12g; mono fat 2g; poly fat 1g; insoluble fiber 1g; sugars 7g; protein 1g; vitamin a 128IU; vitamin c 0.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.5mg; folate 11.8mcg; sodium 32mg; potassium 35mg; calcium 12mg; iron 0.4mg.