We are super lucky to have an abundance of grapefruit trees growing all around us in Palm Springs - and anytime my daughter Cadey is visiting during grapefruit season, we pick a bunch and find creative recipes to use them. Being a big fan of Momofuku Milk desserts, we thought we'd try a version of their "Snaps" - essentially a cookie base, a creamy layer on top of that, a crunchy layer, and then dipped in chocolate! For this recipe, we made Grapefruit White Chocolate Snaps, or basically cookie sandwiches.
It takes a bit of strategy.
Wafer Cookie Base: You can make your own, or buy any sort of round thin wafer cookie as a base. It needs to be somewhat sturdy.
Grapefruit Filling: In a stand mixer, blend together 1 1/4 cups powdered sugar, 1/4 cup shortening, 1/4 teaspoon Kosher salt, and if you have it a pinch of citric acid (no worry if not). Blend well, then add 3 Tablespoons of fresh grapefruit juice and 2 teaspoons of grapefruit zest. Mix well, resulting in a lovely grapefruit creamy spread.
Assemble: Top each wafer cookie with about a tablespoon of the grapefruit filling. Spread it evenly across the wafer. Now place a Ritz cracker right in the middle of the grapefruit cream layer, pushing down slightly. Put these into the freezer and let set up for at least an hour.
After the hour, dip this cookie concoction into a white chocolate mix. In a microwaveable bowl, melt 2 cups of white chocolate chips and 2 teaspoons of vegetable oil, stirring occasionally, for 2 minutes. Once all melted, stir in 1 tablespoon of grapefruit zest. To pretty it up, you can add either a few drops of pink food color, or make your own version with a few drops of red and a few drops of yellow. Stir well.
Drop each cookie into the melted chocolate mix, using a fork to flip. Let each cookie dry on a parchment paper lined cookie sheet. Allow them to set in the fridge or freezer for at least an hour, then serve a room temperature.
They are REALLY good...!