Ingredients for Rhubarb Filled Cookies
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How to Make Rhubarb Filled Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium saucepan, combine chopped rhubarb, 1 cup sugar, cornstarch, and cinnamon. Cook over medium heat, stirring frequently, until rhubarb is tender and the mixture has thickened (about 8-10 minutes). Remove from heat and let cool completely.
- In a large bowl, cream together the softened butter and 1/2 cup sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.
- Make a small indentation in the center of each cookie.
- Spoon a teaspoon of the cooled rhubarb filling into each indentation.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
67g
Fat
12g
Carbs
7g
