Name: Grapefruit-Vanilla Shortbread
Yield: Makes 16 shortbreads
Ingredients: 1/2 cup (1 stick) unsalted butter, room temperature, cut into pieces, plus more for pan; 1 tablespoon finely grated grapefruit zest; 1 teaspoon vanilla extract; 1/3 cup plus 1 cup powdered sugar; 1 cup all-purpose flour; 1/2 teaspoon kosher salt, plus more; 2 tablespoons fresh grapefruit juice; Himalayan pink salt, dried hibiscus flowers, red sprinkles or sanding sugar, dried rose petals, and/or cracked pink peppercorns (for serving; optional); A 9-inch springform pan

Grapefruitvanilla shortbread cut into triangles on a pink plate.

Photo by Michael Graydon & Nikole Herriott

In this recipe, a few textured and vibrant toppings gussy up a tender, buttery, and ultrasimple shortbread.

Recipe information

Yield
Makes 16 shortbreads

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature, cut into pieces, plus more for pan

1 tablespoon finely grated grapefruit zest

1 teaspoon vanilla extract

1/3 cup plus 1 cup powdered sugar

1 cup all-purpose flour

1/2 teaspoon kosher salt, plus more

2 tablespoons fresh grapefruit juice

Himalayan pink salt, dried hibiscus flowers, red sprinkles or sanding sugar, dried rose petals, and/or cracked pink peppercorns (for serving; optional)

Special Equipment

A 9-inch springform pan

Preparation

Step 1
Lightly butter pan. Pulse grapefruit zest, vanilla extract, 1/2 cup butter, and 1/3 cup powdered sugar in a food processor until smooth and homogenous. Add flour and 1/2 tsp. kosher salt; pulse just to combine. Press dough evenly into prepared pan, smoothing top with a flat-bottomed glass or measuring cup. Chill until firm, about 1 hour.
Step 2
Preheat oven to 350°F. Prick shortbread all over with a fork 1"–2" apart, and bake until edges are golden and center is pale but firm to the touch, 15–18 minutes.
Step 3
Remove band from pan and immediately cut shortbread into 16 wedges. Let cool.
Step 4
Whisk grapefruit juice, a pinch of kosher salt, and remaining 1 cup powdered sugar in a small bowl until smooth. Spread a thin layer of icing over shortbreads with a small offset spatula, leaving a thin border of crust exposed. Top as desired. Let sit 10–15 minutes to allow glaze to set. Retrace cut marks.
Do Ahead
Step 5
Dough can be pressed into pan 1 day ahead. Cover and chill.