Melt butter in small saucepan over low heat. Remove from heat. Stir
in grapefruit juice. Cool for 5 minutes.
In a medium-sized bowl, sift together flour, baking soda and salt.
Whisk in poppy seeds. Set aside.
In a medium sized bowl, add egg and sugar. Whisk until sugar is
dissolved. Add butter mixture and grapefruit zest. Whisk to
combine thoroughly. Add the flour mixture and whisk until
incorporated. Cover and chill in refrigerator for 30 minutes.
Preheat the oven to 350F. Line cookie sheets with parchment paper.
Using a small scoop roll 1 1/2 teaspoons of dough into ball, and
place on prepared sheets about 2 inches apart. Flatten to 1/3 inch
thick, with bottom of glass or back of spoon. Bake for 8 to 9
minutes until lightly browned at the edges and golden in the center.
Cool cookies on cookie sheets for 5 minutes, then transfer them,
still on parchment, to cooling rack. Cool completely.
Store in airtight at room temperature for up to 1 week.
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