PREP: 25 min. • BAKE: 10 min. MAKES: about 4¹ ₂ dozen
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 them at home and watch the smiles appear. —Pauline Bondy, Grand Forks, ND
1 cup butter, softened 1 cup sugar
1 cup packed brown sugar 4 large eggs
41/2 cups all-purpose flour 1 tsp. baking soda
1 tsp. salt
31/2 cups chopped fresh or frozen rhubarb, thawed 11/2 cups sugar
6 Tbsp. water, divided
1/4 cup cornstarch
1 tsp. 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 flour, baking soda and salt; gradually add to the creamed mixture and mix well. (The dough will be sticky.)
2. For filling, combine the rhubarb, sugar and 2 Tbsp. 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 and fill with a rounded tsp. of the filling. Top with 1/2 tsp. of dough, allowing some filling to show. Bake at 375° for 8-10 minutes or until lightly browned.
PER COOKIE 129 cal., 4g fat (2g sat. fat), 23mg chol., 101mg sod., 22g carb. (13g sugars, 0 fiber), 2g pro.
NOTE If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
TEST KITCHEN TIP Leftover rhubarb filling may be stored, covered, in the refrigerator and used as a spread on toast or a topping for ice cream.