RECIPE: Grapefruit, White Chocolate Chip and Basil Cookies


You know when you're over-zealous at the grocery store sometimes, then weeks later regret it? Like when I see a giant bag of Ruby Red grapefruits from Texas (Texas, only Texas. Trust me on this one.) I grab that bag who's sheer girth could kill someone, and gleefully haul it all the way home. But 5 days later, there are 1 or 2 sad little dusty grapefruits left at the bottom of the fruit bowl. And you would tackle someone for an Egg White Delight from McDonald's rather than eat another grapefruit for breakfast?

Yeah. That.

Well, the lonely grapefruits were sadly looking at me, and I decided to do some baking with them. I had an overabundance of basil that needed trimming as well, and I knew basil went well with citrus as well as white chocolate. SO voila-here's my yummy experiment. It was a big success. We all keep eating them this week, and are visiting the tennis court tonight to work the calories off-even our daughter.

They are pretty dangerous, and the grapefruit I used I'm sure isn't sad any longer. I know I'm not. Mmmm-M.

Grapefruit, White Chocolate Chip and Basil Cookies 

Ingredients:
1 stick butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
6 tsp. fresh squeezed grapefruit juice
1/2 tsp. vanilla extract
4 tsp. grated grapefruit zest
1 1/2 cups flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 cup white chocolate chips
1 Tbsp. fresh chopped basil
1 drop red food coloring (optional)

Directions: 




Preheat oven to 375°. In a mixing bowl, cream butter and sugars until light and fluffy. Then add egg, vanilla, zest, one drop of red food coloring, basil and juice. Whip until light and fluffy. In a separate bowl, mix flour, baking soda and salt with a fork. Put mixer on the low setting, and gradually add the flour to the wet batter. Mix until well combined, but be careful to not over mix. Add white chocolate chips by hand with a spatula until well distributed.


Drop batter by the tablespoonfuls about 2 " apart on a parchment/foil lined baking sheet. Bake for 10 to 12 minutes, flipping sheets midway through baking time for even browning. Cookies should be lightly golden on the top and set. Once done, let cookies sit on baking trays for about five minutes to settle, then use a metal spatula to carefully transfer cookies onto a cooling rack. Store in airtight container for up to a week.

But to give you fair warning, they won't last that long.

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