As you may have noticed I post a little * on my Carroll Cafe menu posts to warn that the menu may change without notice.  Well that little notice is for exactly what happened this month.  I’d planned on making a delicious grapefruit bundt cake that I’ve made before.  However, when it came time to flip the cake out….it didn’t.  Eventually we got the cake out in pieces, but with the presentation ruined, it was time for a plan B.  These cookies are based off the Lemon Ricotta Cookies I’ve made in the past, with just a slight twist to add grapefruit instead of lemon.  Even if you’re not a fan of grapefruit, when mixed into a dessert it takes on a fantastic sweet, yet tart taste that’s hard to get enough of.  Fortunately my family got to eat the remains of the bundt and I had enough time to whip up a batch of these cookies before Carroll Cafe, win-win.

Grapefruit Ricotta Cookies

Makes about 16 large cookies

Adapted from Lemon Ricotta Cookies

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick unsalted butter, softened
• 2 cups sugar
• 2 eggs
• 1 (15-ounce) container whole milk ricotta cheese
• 1/2 grapefruit, zested and juiced

Preheat oven to 375°F.

In a medium bowl combine the flour, baking powder, and salt. Set aside

In the large bowl, beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, 2 Tbsp grapefruit juice, and grapefruit zest. Beat to combine. Stir in the dry ingredients.

Line baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Lemon Glaze

• 1 cup powder sugar
• 1/2 grapefruit, zested and juiced

Whisk together ingredients until smooth.

Once the cookies have cooled, spoon some of the glaze onto each cookie.