Rhubarb-Filled Cook­ies

PREP: 25 min. • BAKE: 10 min. MAKES: about 4¹ ₂ dozen

Simple & Delicious - - RECIPE INDEX -

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

FILL­ING

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.

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