You can refrigerate the filling, covered, for up to one day; let it soften at room temperature before using.
Recipe information
Yield
makes enough to fill 15 sandwich cookies
Ingredients
1 stick (1/2 cup) unsalted butter, room temperature
2 cups confectioners’ sugar
1 tablespoon honey
3 tablespoons freshly squeezed ruby red grapefruit juice
Preparation
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 4 minutes. Beat in the honey. Add juice, 1 tablespoon at a time, until filling holds together and is smooth and creamy, about 2 minutes. Transfer to a small bowl, cover, and set aside until ready to use.
Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
