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Grapefruit Marmalade Petit Pockets recipe

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 confectioner’s sugar before serving.

    Makes 3 dozen cookies.

    Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.

    How to Make Red Grapefruit Marmalade

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