Which in no way leads me here, to these Valentines Day cookies! Cream wafer cookies with grapefruit and blood orange filling, to be exact. Have you had cream wafers? I saw a photo of them around Christmas, and couldn’t get over how cute they are. The dough is super simple and almost boring: flour, butter, cream. Literally that’s it. Then you cut out the cookies, roll them in sugar, and bake them. On their own, they taste a little like pie dough, i.e.: butter and flour. But when you add the citrusy sweet frosting, something magical happens. It really brings the whole thing together. The cookies are soft but with a slightly flaky crunch type thing going on with the sugar coating, and the filling has that grapefruit tang I love, and is super pretty and naturally pink from the grapefruit marmalade (which I got at TJ’s and loooove on vanilla ice cream) and blood orange juice. Also these are tiny so you can pop one after another and not even realize you’re just consuming sticks upon sticks of butter.
Also, I envisioned the perfect little teeny heart shaped cookies but I couldn’t find the right cutter… so I rolled some of the dough into a heart shaped log and just sliced those bad boys. They’re aight, but I definitely like the cut-out circle ones better. Oh, and yeah, I pipe frosting out of a ziplock baggie with the corner cut. So there's that.
Cream Wafers with grapefruit blood orange filling
2 cups all purpose flour
1 cup butter (2 sticks), softened
1/3 cup heavy whipping cream
1/2 cup butter (1 stick), softened
1.5 cups powdered sugar
2 tablespoons grapefruit marmalade
2 teaspoons fresh squeezed blood orange
Cream the butter until smooth, and add the flour and cream. Mix (with a hand/stand mixer or fork) until evenly combined. Roll dough into 3 balls, wrap in plastic wrap and chill at least 1 hour.
Heat oven to 375F.
Put a couple of tablespoons of granulated sugar in a shallow dish. Working with one dough ball at a time (keep the others in the fridge until ready to roll), on a lightly floured surface, roll to about 1/8th inch thick, and cut out using small (about the size of a quarter) cookie cutters. Dip each side of the cut-outs into the sugar to coat. Place on an un-greased (or parchment lined) baking sheet, and poke each cookie with about 6 little holes with a fork or toothpick.
Bake 7-9 minutes. Cookies should be firm but not browned. Carefully transfer to wire rack and cool completely.
For filling, mix together all filling ingredients (with a hand or stand mixer) until combined, light, and fluffy. Pipe filling on the inside of half the cookies, and top with the other half of the cookies to make little sandwiches.