Imagine a cookie that's not just a treat, but a culinary adventure that dances between sweet, tangy, and herbaceous notes. These Pink Grapefruit and Thyme Shortbread Hearts are more than just a dessert - they're a sensory experience that will transform your baking game forever. With a delicate balance of bright citrus and earthy thyme, these elegant cookies are about to become your new obsession, guaranteed to impress both casual snackers and serious food enthusiasts alike.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: British
Serves: 12 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1 tablespoon grapefruit zest
- 1 tablespoon fresh thyme, chopped
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, cream together the softened unsalted butter and sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- Once the butter and sugar are well combined, add the grapefruit zest and chopped fresh thyme to the mixture. Mix until evenly distributed.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the shortbread tough.
- Once the dough comes together, it should be slightly crumbly but hold its shape when pressed. If the dough feels too dry, you can add a teaspoon of cold water to help it bind.
- Turn the dough out onto a lightly floured surface. Gently knead it a few times until smooth, then shape it into a disk. Wrap the disk in plastic wrap and refrigerate for about 10 minutes to firm up the dough.
- After chilling, roll out the dough on a floured surface to about 1/4-inch thickness. Use a heart-shaped cookie cutter to cut out cookies and place them on the prepared baking sheet, leaving some space between each cookie.
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to prevent overbaking.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Once the cookies are completely cool, you can enjoy them as is, or dust them with powdered sugar for an extra touch of sweetness.
- Store the Pink Grapefruit and Thyme Shortbread Hearts in an airtight container at room temperature for up to one week.
Tips
- • Keep your butter at room temperature for the perfect creamy texture, but not too soft • Use a light hand when mixing to prevent tough cookies - just combine until the dough comes together • Chill the dough before rolling to ensure clean, crisp heart shapes • Use fresh thyme for the most vibrant herb flavor • Don't overbake - golden edges are your signal of perfectly done shortbread • For extra elegance, dust with powdered sugar just before serving • These cookies actually taste better the next day as the flavors continue to meld • Store in an airtight container to maintain their delicate texture and flavor
Nutrition Facts
Calories: 242kcal
Carbohydrates: g
Protein: 2g
Fat: g
Saturated Fat: g
Cholesterol: mg
