2Tablespoonsgrapefruit juicejuice of about 1/4 a large grapefruit
organic blueberry preserves
Instructions
Preheat oven to 350° F. Line a baking sheet with parchment paper and place in the fridge to chill.
In a mixing bowl, combine the dry ingredients.
Using a hand or stand mixer, slowly add in the wet ingredients.
Mix until the dough forms a ball.
Using two sheets of parchment paper, roll out the dough to 1/4” thick. Cut out the dough with lemon zinger cookie cutters (these come in a set of 2, one with a hole in the center, both have scalloped edges)
Place each cookie cut out on the chilled, parchment lined cookie sheet. Bake for 10-12 minutes or until the cookies are just starting to brown.
Carefully slide the parchment off the cookie sheet and allow to cool before touching, otherwise the cookies will crumble. Chill cookie sheet between baking cookie batches.
Let completely cool before adding about a teaspoon of blueberry preserves to the center of the cookie, and top with a cookie with the center cut out. Sprinkle with powdered sugar to finish.