Recipe: Frosted Grapefruit Icebox Cookies

from the book, Vegan Cookies Invade Your Cookie Jar

Ingredients

• 1/2 cup nonhydrogenated margarine
• 1/4 cup nonhydrogenated vegetable shortening
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/4 cup red grapefruit juice
• 1 tablespoon red grapefruit zest
• 1.75 cups all-purpose flour
• 1 tablespoon corn starch
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

For the glaze

• 2 cups powdered sugar
• 3 - 4 tablespoons red grapefruit juice
• 1/2 teaspoon vanilla extract
• 2 tablespoons red grapefruit zest for sprinkling

1. Cream together margarine and shortening.
2. Beat in sugar until fluffy.
3. Mix in vanilla, juice, and zest.
4. Add cornstarch, flour, baking powder, and salt.  Beat until a soft dough forms.
5. On a piece of parchment paper, roll the dough out into a log about 14 inches long.  Roll the log up in the paper and rotate it, squaring off the sides.  Refrigerate for at least 2 hours.
6. Preheat oven to 350 F and line 2 baking sheets with parchment paper.
7. Remove the dough from teh fridge and cut into slices just under 1/2 inch thick.
8. Bake 15 minutes until edges are lightly browned.  
9. Cool on cookie sheets 5 minutes, then transfer to wire cooling rack.

Make the glaze and assemble

1. Use a fork to mix the sugar, grapefruit juice, and vanilla.  The glaze should fall from the fork in thick ribbons.
2. Spoon the glaze onto completely cooled cookies and spread a bit.
3. Sprinkle the cookies with a little grapefruit zest.
4. Allow cookies to set for at least a half hour.