I just adore Isa Chandra Moskowitz.

The author of some of my favorite vegan cookbooks, including Vegan Brunch, Vegan with a  Vengeance, and Vegan Cupcakes Take Over the World, Ms. Moskowitz’s offers up amazing real food recipes -  the kind of vegan recipes that everyone can enjoy whether you are a vegan or not.

Her lastest book is called Vegan Cookies Invade Your Cookie Jar and is scheduled to be published in mid-November. Based on the sneak preview recipe that I tried out today, I’m sure it’s going to be another winner.

When Kat sent me the link to this recipe I knew I had to make them right away. I mean, grapefruit cookies?! How genius. These shortbread-esque bites are very sweet with a slight tang to them. If there was one thing I would change, it would be to make them a little less sweet and a little more tang. Regardless, everyone I gave them to loved ‘em, including moi.

Grapefruit Ice Box Cookies

From Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz & Terry Hope Romero
Recipe and an interview with Isa found at girliegirlarmy.com.

For cookies:
1/2 cup non-hydrogenated margarine
1/4 cup vegetable shortening
1/2 cup sugar
1 teaspoon vanilla
1/4 cup fresh red grapefruit juice
1 tablespoon red grapefruit zest
1 3/4 cups all-purpose flour
1 tablespoon corn starch
1/2 teaspoon baking powder
1/4 teaspoon salt

For glaze:
2 cup confectioners sugar
3 to 4 tablespoons red grapefruit juice
1/2 teaspoon pure vanilla extract
2 tablespoons red grapefruit zest for sprinkling

In a large mixing bowl with a hand mixer on medium speed, cream together the margarine and shortening. Beat in sugar until light and fluffy. Mix in vanilla, grapefruit juice, and grapefruit zest. Add flour, cornstarch, baking powder, and salt, and beat until a soft dough forms. On a piece of parchment paper from the dough into a log about 14 inches long. Roll up in parchment paper and fashion the log into a rectangle by rotating and pressing the dough to square off the sides. Refrigerate for at least 2 hours and up to overnight. Preheat oven to 350 and line 2 baking sheets with parchment paper. Remove dough from fridge and slice rectangle into ¼ inch thick slices and place on cookie sheets. The end slices are going to be wack, that’s ok, just discard them or make 2 weird looking cookies. Bake 15 minutes, edges should be lightly browned. Let cool on sheets for 5 minutes, then transfer to a wire rack to cool completely before glazing.

Make the glaze and assemble: In a small mixing bowl, use a fork to mix together sugar, juice, and vanilla. It should fall from the fork in thick ribbons, if it seems to thin add a little extra sugar. Too thick, add more juice by the teaspoon. Spoon onto cooled cookies and spread a bit. Sprinkle with a little zest. Let set for at least half an hour. If it’s warm in the kitchen, place cookies in the fridge to set. Store in a container until ready to use.

Enjoy

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