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Rhubarb-Filled Cookies Recipe

Rhubarb-Filled Cookies Recipe photo by Taste of Home

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I won a blue ribbon at our local fair for these tender cookies. They're so pretty with the filling peeking through the dough. When not just any cookie will do, try making these and watch the smiles appear.

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Rhubarb-Filled Cookies Recipe

Prep: 25 min. Bake: 10 min.

Yield: 27 Servings

25 10 35

Ingredients

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
4 eggs
4-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
FILLING:
3-1/2 cups chopped fresh or frozen rhubarb, thawed
1-1/2 cups sugar
6 tablespoons water, divided
1/4 cup cornstarch
1 teaspoon vanilla extract

Directions

In a large bowl, cream butter and sugars until light and fluffy. 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 (dough will be sticky).
For filling, combine the rhubarb, sugar and 2 tablespoons water in a large saucepan. bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened, stirring frequently. Combine cornstarch and remaining water until smooth; stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla.
Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each cookie; fill with a rounded teaspoon of filling. Top with 1/2 teaspoon of dough, allowing some filling to show. Bake at 375° for 8-10 minutes or until lightly browned. Yield: about 4-1/2 dozen.

Editor's Note: Any leftover rhubarb filling may be stored, covered, in the refrigerator and used as a spread on toast or a topping for ice cream.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Originally published as Rhubarb-Filled Cookies in Country Woman March/April 2002, p29

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Rhubarb-Filled Cookies

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Reviewed on Jun. 25, 2011 by lfalana

Made these for my grandson to sell for a boy scout bake sale. Everyone said they were GREAT !

Reviewed on Jun. 21, 2011 by Chef Wannabe

I made these cookies last night beacuse I had some leftover rhubarb. I followed the recipe, except for the size which I doubled. The baking time had to be adjusted another 5 minutes (13 to 15 minutes) or until lightly browned.

The result is a largish cookie that has wonderful rhubarb taste and is not too sweet.

If you want chewy cookies, remove from the oven just as they start to turn golden.

For a more curnchy cookie, leave them in the oven until a medium brown, but watch them carefully.

One thing though, the recipe makes a lot of rhubarb sauce. This is OK because I used it this morning on toast and pancakes (wonderful there too).

Thank you for a cookie recipe that has already become a family favorite overnight.

Reviewed on Apr. 27, 2010 by emeraldosprey

These were yummy! They weren't too sweet or too tart. They softened up a bit on the second day, but they were still delicious.

Reviewed on Nov. 22, 2009 by Catscookies

very nice! not too sweet and very delicious

Reviewed on Feb. 03, 2008 by bdnder