I bet you have some idea of the ridiculous picture I have in my head. Imagine: a restaurant, dressing up a little bit, a fascinator hat, pinky in the air, and a three-tier tray with tiny sandwiches and sweets. I know it’s not really going to be like that and my little fantasy is probably closer to a stereotype than anything else. Regardless, I still want to go to tea and Ryan and I have been collecting a few suggestions for where to go.

Until that day though, I’d like to pretend that these cookies would be  one of the sweets served at tea time. They are simple looking and dainty in size. The cookies have a subtle citrus flavor while also feeling a bit like a decadent treat. Sounds like a nice tea-time pairing to me.

I was also drawn to this recipe because I love desserts that use citrus. My usual go-to are lemon desserts, but I wanted to expand my horizons and using grapefruit felt exciting and unusual. Grapefruit is nice because it has a little bit of lemon’s tartness while also being a bit sweeter. Eat these cookies however you like, but I’ll eat them while pretending I’m at tea with Ryan in London.

Adapted from Martha Stewart.

Ingredients

Cookie:

zest of 1 grapefruit,  plus 1/4 cup of juice

1 cup sugar

1 1/2 cups all-purpose flour

3/4 cup cake flour

1 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, softened

2 egg yolks

Filling:

1/2 cup unsalted butter, softened

2 cups confectioners’ sugar

1 tbsp honey

3 tbsp grapefruit juice

Instructions:

1. Preheat oven to 350°.

2. In a small bowl, combine the zest and 1 tbsp of sugar.

3. In a medium bowl, mix together flours, baking powder, and salt.

4. Using the paddle attachment on an electric mixer, beat the butter and remaining sugar on medium-high for 2 minutes, or until light and fluffy.

4. Add egg yolks and beat until combined. The dough will turn a gorgeous yellow. Scrape down the sides of the bowl as needed.

5. Mix in the sugar-zest mixture.

6. Add flour mix in two batches, alternating with the juice. Mix until combined.

7.  Collect dough into a disk shape and wrap with plastic wrap. Refrigerate for at least 30 minutes.

8. Flour your work surface and roll out the disk of dough to about 1/8″ thick. Using a 2″ round to cut out circles. Place cookies on parchment paper lined baking sheet about 1″ apart. These cookies don’t spread much as they bake so they can be pretty close together.

9. Bake until the edges start to turn golden. For me, this took 10 minutes. Martha Stewart recommends 18-20 minutes. So, set your timer and check them regularly.

10. Let cool completely before adding filling.

11. For the filling, using an electric mixer to beat the butter and sugar until very light and fluffy – about 4 minutes. Then add the honey. Once the honey is incorporated, add the juice 1 tbsp at a time. Mix until creamy.

12. Spread filling onto the flat side of one cookie. Put another cookie on top of the filling with the flat side down. Store cookies in the fridge because butter cream will melt!

Messy level: I’m giving this two spoons. Anything with flour is inherently messy for me, but this recipe isn’t too different from sugar cookie type recipes. The grapefruit is actually the messiest part. During the zesting it releases a lot of oils and that makes things a little sticky. Also my juicer is too small for a grapefruit so I got a lot of juice on the counter. If you have a better juicer, you should be fine.

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My mom and Ryan’s mom organized a going away party for us this weekend. It was wonderful to be surrounded by many of our family and friends. I felt so loved and was really touched that people made the trip out to send us off. And I liked having so many different groups of people together. I felt warm and fuzzy, but I also got a bit weepy. With so many people supporting and encouraging us, what can’t we accomplish, even if we are far away? But, being far away… I will miss so many things and so many people. So I cried a bit. But not too much.

The party itself was lovely. My mom got us the most BEAUTIFUL cake. She ordered it from Samantha of Sweet Eats Cakes. My family is a little obsessed with her. Samantha made Ryan and my wedding cake, and in total, to this day, she’s made us five cakes. We love Samantha because her pricing is affordable, she is so flexible and easy to contact, and most importantly her cake is so delicious. Each slice of incredibly moist cake has four layers, which means tons of cake and more space for frosting. She makes great fruit purees and a chocolate ganache. What blows my mind is her butter cream! The frosting is light in texture but so deeply infused with flavor. Oh man, Ryan and I will miss her cakes.  Below is my Sweet Eats Cakes photo collage. 

Our going away party cake had three tiers. The bottom tier was decorated to look like Hershey, Ryan’s home town. The second tier was Baltimore, my home town. And the third tier was London, our future home town. The cake was so intricate with recognizable buildings from each city’s skyline. Even better, each tier was a different flavor! There was chocolate and hazelnut, yellow cake with oreo butter cream, and yellow cake with lemon butter cream and raspberry puree.  I made sure to eat all three flavors.

Ryan and I also walked away from the party with a great haul of gifts to remind us of home and get us ready for London. We got Nationals and Ravens gear, cookbooks, and guidebooks. We also got a ton of snack food. A picture of our snack mountain is below. Did you know there’s no peanut butter in London? Or marshmallows? Or graham crackers? That’s according to the internet, so I don’t know for sure. But I have a hard time believing that the country of London lives without smores. How could that be?

I’m not sure, but I’ll be sure to scour the grocery stores and once I’m there and let you know. And so the countdown begins. 5 days for Ryan, and a little less than 2 weeks for me. England here we come!

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