Rhubarb-Filled Cookies Recipe
- 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
- 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
- 1. 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).
- 2. 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.
- 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 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.
Reviews for Rhubarb-Filled Cookies
"Yummy! I used unsalted butter instead of margarine , and added a bit of red food coloring and a drop of almond flavoring. I also chopped the fresh rhubarb fine in a processor."
"These cookies are sooo good! I agree that they are a little time-consuming to make. It's difficult to make the indentation for the filling because the dough is on the sticky side and also there was filling left. I made half a recipe of cookies but I don't think you would have enough filling if you tried to make a half recipe of filling with a whole recipe of dough. So just enjoy the extra on toast or biscuits as it has the consistency of jam."
"I would cut the filling by half- there was a LOT left over. These are also quite time-consuming to make, but tasty"
"These were good but rather time consuming to make. I added a little red food coloring to my filling."
"Made these for my grandson to sell for a boy scout bake sale. Everyone said they were GREAT !"
"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."
"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."
"very nice! not too sweet and very delicious"