The Leafy Cauldron

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Grapefruit and Pink Peppercorn Cookies (Vegan with a Gluten-Free Option)

August 28, 2015 by theleafycauldron

Grapefruit and Pink Peppercorn Cookies“The creative process is so funny”, I say aloud as my husband and I sit and slowly chew pink peppercorns in an attempt to deduce their flavour profile. I saw a cocktail recipe that features pink peppercorns and grapefruit and wondered if that could translate to a new, pretty and delicate cookie. Big risks usually mean a big pay off in life and that’s true in the cookie game, as well. The Year of the Cookie marches forward with this subtle, beautiful and delicious winner. Pink peppercorns aren’t true peppercorns – and they’re not spicy, either. They are herbal, floral and the perfect shade. The cookie itself is a melt-in-your-mouth delight, with the complexity of grapefruit highlighted by the pink peppercorns. This is a really special sugar cookie. Try something new today, it’ll make you happier.

Grapefruit and Pink Peppercorn Cookies Grapefruit and Pink Peppercorn CookiesGrapefruit and Pink Peppercorn Cookies
Makes 36
Prep Time: 10 minutes
Total Time: 60 minutes, mostly chilling time

1/2 cup non-dairy margarine, softened
1 cup icing sugar, plus more for rolling
1/4 cup unsweetened non-dairy milk
1 tablespoon grapefruit juice
1/2 tablespoon grapefruit zest
1/2 tablespoon vanilla extract
1 teaspoon crushed pink peppercorns, plus more for topping
Pinch of salt
1 3/4 cups all purpose flour (Gluten-Free one; use brown rice flour for the rice portion)
Grapefruit glaze, recipe below

In a large mixing bowl, cream together the non-dairy margarine, icing sugar and the non-dairy milk. This will not all mix together, but don’t worry it will in the end. Add the grapefruit juice, grapefruit zest, vanilla, pink peppercorns and salt and mix again. Finally, add the flour and mix until it comes together (it will be very wet and sticky). Wrap in plastic film, form into a disc and refrigerate for 30 minutes (or overnight). When ready to cook, preheat oven to 350 F. Line two baking sheets with parchment paper. Generously dust a surface with icing sugar and roll out cookie dough, generously sprinkling with more icing sugar as needed, until it is not tacky and it is easy to work with. Roll out to 1/4 inch thick, cut into desired shapes and lay flat on prepared baking sheets. Bake for 7 to 10 minutes, until the sides have just started to brown. Remove from oven, let sit on baking sheet for an additional 3 or 4 minutes, before transferring to a baking rack to cool before glazing.

Grapefruit and Pink Peppercorn Cookies Grapefruit and Pink Peppercorn Cookies Grapefruit and Pink Peppercorn CookiesGrapefruit Glaze
Makes 1/2 cup
Adapted from here

1 1/2 cups icing sugar
1 teaspoon grapefruit zest
1 tablespoon grapefruit juice

Whisk or blend all ingredients together until it forms a smooth liquid.

Assembly

Place baking racks over baking sheets, lay cookies out in a single layer, pour the glaze over top. Sprinkle evenly with crushed pink peppercorns and wait for them to set.

Grapefruit and Pink Peppercorn Cookies

 

Filed Under: Uncategorized Tagged With: Baking, cookie, Dessert, Gluten free, grapefruit, pink peppercorn, year of the cookie

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About

We here at The Leafy Cauldron believe food should be life affirming. We can do better! Started in 2011 as passion project to share a love of Harry Potter and vegan food, we've now branched out to focus on fun, fresh and innovative recipes that also happen to be allergy-friendly with zero compromise when it comes to taste and texture.

Dissatisfied with some common attitudes in vegan cooking, we decided to start a log of our own kitchen adventures. You’ll find fun and fresh recipes here presented in a to-the-point fashion. I promise to never, ever use the words “real food”.

If you're dealing with allergies and you're hoping to find a familiar recipe, let us know on Facebook and we'll try to help you out!

All cartoon artwork you see on the blog is made by the immensely talented Helen Bee Illustration!

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