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.