“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
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 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.
