My favorite aunt makes chess cookies that'll knock anyone's socks off, and as long as she's not sharing the recipe, I thought I'd approximate and add some citrus to it. Most chess cookies use lemon, and this isn't going to be an exception. We're also going to be cutting some corners by using instant cake mix and instant pudding. I know, I know, but whatever. You're going to make it up to them with the fact that the old-fashioned chess cookies are getting a new-fangled spin: you'll be filling them with candied grapefruit peel. 

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1. Candy your grapefruit peel!

Quarter your grapefruits and remove the fruit from the peel. Slice the peel into diagonal strips.

Put the cups in a saucepan and add enough water to cover them by approximately an inch or so. Boil them and, once boiling, strain them and reboil. Repeat this process four times, making sure to discard the water each time.

Add 2.5 cups sugar and enough water to cover them by an inch again. Let it simmer for two hours. Drain the strips of the grapefruit syrup on a wire rack.

Cut the strips into small cubes. How culinary!

2. Get your baking pan ready!

Preheat the oven to 325 degrees.

Mix together one box of lemon cake mix, one box of instant vanilla pudding, and one softened stick of butter. Line the bottom of a 9"x13"pan with this.

Combine 3 beaten eggs, one box of powdered sugar, one eight-ounce package of softened cream cheese, chopped pecans, and the candied grapefruit. Pour over the filling evenly.

Put this in the oven and bake for 50 minutes, or until golden. Enjoy!