These pillowy-soft cookies have loads of grapefruit zest and juice to help highlight the pet-nat orange wine in the dough and glaze.
½ cup plus 6 to 8 tablespoons pet-nat orange or white wine, divided, plus more as needed4 cups all-purpose flour 5 cups powdered sugar, sifted Using a vegetable peeler, peel 2 wide strips of zest from the grapefruit and place them in a small saucepan. Add half a cup granulated sugar and half a cup water to the pan and bring to a boil over high heat. Reduce the heat to maintain a bare simmer and cook until the zest is translucent and candied, about 10 minutes.
Using a 1-ounce ice cream scoop or 2 tablespoons, scoop the dough into mounds on the prepared sheets, spacing them 2 inches apart. While the cookies cool, drain the two strips of grapefruit zest from the syrup and transfer to a cutting board; reserve the syrup. Thinly slice the strips from short end to short end then transfer to a small bowl and mix with the remaining 2 tablespoons granulated sugar to coat.
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