Rhubarb Cookies

Oh yes, I'm just getting started with these recipes. You would be surprised how many great treats can be made using rhubarb. This recipe is for a soft, chewy cookie with a rhubarb jam-like topping that goes perfectly with the sweetness of the cookie. You need to try this one out!


Rhubarb Cookies

1 cup butter (no substitutes), softened
1 cup sugar
1 cup packed brown sugar
4 eggs
4 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt

Filling:
1 3/4 cups chopped fresh or frozen rhubarb (thaw frozen rhubarb)
3/4 cup sugar
3 T water, divided
2 T cornstarch
1/2 tsp. vanilla extract

In a mixing bowl, cream together butter and sugars. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, and salt; gradually add to creamed mixture and mix well. For filling, combine the rhubarb, sugar and 1 tablespoon water in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened, stirring frequently. Remove from heat, stir in vanilla.

Drop dough by tablespoonfuls 2 inches apart on ungreased baking sheets. using the end of a wooden spoon handle, make an indentation in the middle of each cookie; fill with a rounded teaspoon of filling. Bake at 375 degrees for 10 to 12 minutes or until lightly browned. Yields about 4 1/2 dozen cookies.

Rhubarb Cookies