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Rhubarb-Filled Cookies
I won a blue ribbon at our local fair for these tender cookies. They're so pretty with the ruby-red filling peeking through the dough. Try making these special cookies and watch the smiles appear. —Pauline Bondy, Grand Forks, North Dakota
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 4 large eggs, room temperature
- 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
- 1. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 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.)
- 2. For filling, combine the rhubarb, sugar and 2 tablespoons water in a large saucepan; bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring frequently, about 10 minutes. Combine cornstarch and remaining water until smooth; stir into rhubarb mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in vanilla.
- 3. 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 dough, allowing some filling to show. Bake at 375° until lightly browned, 8-10 minutes.
Nutrition Facts
1 cookie: 129 calories, 4g fat (2g saturated fat), 23mg cholesterol, 101mg sodium, 22g carbohydrate (13g sugars, 0 fiber), 2g protein.
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