Hey everyone, 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. This time, I am going to make it a little bit unique. This will be really delicious.
Place cookies on a greased or sprayed cookie sheet. Cover dough with a teaspoon of filling. Top with another cookie and press edges together with tines of a floured fork. We would like to show you a description here but the site won't allow us.
Rhubarb-filled cookies is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Rhubarb-filled cookies is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can cook rhubarb-filled cookies using 14 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Rhubarb-filled cookies:
- Prepare Ingredients
- Prepare 1 cup butter, softened
- Get 1 cup sugar
- Prepare 1 cup packed brown sugar
- Prepare 4 eggs
- Make ready 4 1/2 cup all-purpose flour
- Prepare 1 tsp baking soda
- Make ready 1 tsp salt
- Take 1 Filling
- Take 3 1/2 cup chopped fresh or frozen rhubarb, thawed
- Get 1 1/2 cup sugar
- Get 6 tbsp water, divided
- Take 1/4 cup cornstarch
- Prepare 1 tsp vanilla extract
Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. 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.
Steps 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
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. How To Make Rhubarb Cookies You'll begin by making sure your butter and eggs are room temperature. Then cream together the butter and sugar, beat in eggs and vanilla.
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