Wednesday, November 12, 2008

Rhubarb Cookies

These are so good! This is another awesome recipe from my husband's Grandma Smith. She can bake like no other! These cookies look so cool too. -Kristin

1 c. butter, softened
1 c. sugar
1 c. brown sugar
4 eggs
4 1/2 c. flour
1 t. baking soda
1 t. salt
3 1/2 c. chopped rhubarb
1 1/2 c. sugar
6 T. water
1/4 c. cornstarch
1 t. vanilla
  • Cream together butter and sugars.
  • Then add eggs one at a time until well blended; set aside.
  • Sift together dry ingredients and then gradually add into butter mixture; set the dough aside.
  • In a saucepan combine the chopped rhubarb, sugar, water and cornstarch. Boil and cook and stir for 2 minutes or longer until thickened.
  • Remove from heat and stir in vanilla.
  • Take a rounded Tablespoon of the dough and flatten to round shape on greased cookie sheet.
  • Indent the center of the dough a bit and add about a Tablespoon or so of the filling into the middle.
  • Then take a piece of dough and make a strip with it and place over the center of the filling.
  • Bake at 375 for 8-10 minutes.

I have made these cookies with raspberry jam in the center and they are awesome too.

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