Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, rhubarb-filled cookies. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Place cookies on a greased or sprayed cookie sheet. Cover dough with a teaspoon of filling.
Rhubarb-filled cookies is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Rhubarb-filled cookies is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook rhubarb-filled cookies using 14 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Rhubarb-filled cookies:
- Make ready Ingredients
- Get 1 cup butter, softened
- Make ready 1 cup sugar
- Take 1 cup packed brown sugar
- Take 4 eggs
- Make ready 4 1/2 cup all-purpose flour
- Get 1 tsp baking soda
- Take 1 tsp salt
- Take 1 Filling
- Prepare 3 1/2 cup chopped fresh or frozen rhubarb, thawed
- Take 1 1/2 cup sugar
- Make ready 6 tbsp water, divided
- Prepare 1/4 cup cornstarch
- Take 1 tsp vanilla extract
Add sugar and boil down to preserves. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Make an indentation in the center of each cookie, and fill it with a teaspoon of rhubarb filling. Beat the butter and sugar with an electric mixer in a large bowl until smooth.
Instructions to make Rhubarb-filled cookies:
- In a bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Combine the flour, backing soda and salt; gradually add to creamed mixture and mix well (dough will be sticky)
- For Filling, combine the rhubarb,sugar and 2 tablespoons of 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 heat; stir in vanilla
- Drop dough by tablespoonfuls 2 in. apart onto ungreased backing sheets. Using the end of 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°F for 8 to 10 minutes or until lightly browned.
- Yield: about 4-1/2 dozen
Make an indentation in the center of each cookie, and fill it with a teaspoon of rhubarb filling. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Beat the egg into the butter until completely blended, then stir in the rhubarb. Mix in the flour mixture until just incorporated. The sour cream adds a smoothness that makes each bite a.
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