These buttery thumbprints, filled withdelicately sweet grapefruit marmalade, were created by Macy’sCulinary Council chef, Gale Gand.
Recipe: Grapefruit MarmaladePetit Pockets
1 cup (2 sticks) butter, softened 2/3 cup granulated sugar 1/4 vanilla bean, halved lengthwise, soft insides scraped outand reserved 2 cups plus 2 tablespoons all-purpose flour 1/4 cup grapefruit marmalade Powdered sugar, for garnish
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
In a large bowl, cream together the butterand sugar with an electric mixer until fluffy. Add the vanillabean scrapings and mix until incorporated. Add the flour andmix at low speed until incorporated.
Using your hands, roll the dough intowalnut-sized balls and arrange them 2-inches apart on the bakingsheet. Insert your index finger into the center of the ballsto make an indent, but do not go through the dough to the bottom.Using a small spoon, fill the indent with marmalade.
Bake the cookies until lightly brownedaround the edges, about 17 to 22 minutes. Cool cookies on bakingsheet.
Store in an airtight container. Dust thecookies with confectioners sugar before serving.
Makes 3 dozen cookies.
Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.
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