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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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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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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.
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
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