Rhubarb-Filled Cookies
Rhubarb-Filled Cookies might be a good recipe to expand your hor d'oeuvre repertoire. This lacto ovo vegetarian recipe serves 27 and costs 27 cents per serving. One portion of this dish contains roughly 3g of protein, 8g of fat, and a total of 204 calories. This recipe from Taste of Home has 104 fans. A mixture of vanillan extract, rhubarb, flour, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 35 minutes. All things considered, we decided this recipe deserves a spoonacular score of 16%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Copycat Pirouette Cookies (Nutella-filled Cigar Cookies), Date-Filled Cookies, and Raisin-Filled Cookies.
Servings: 27
Preparation duration: 25 minutes
Cooking duration: 10 minutes
Ingredients:
1 teaspoon baking soda
1 cup packed brown sugar
1 cup butter, softened
1/4 cup cornstarch
4 eggs
4-1/2 cups all-purpose flour
3-1/2 cups chopped fresh or frozen rhubarb, thawed
1 teaspoon salt
1-1/2 cups sugar
1 teaspoon vanilla extract
6 tablespoons water, divided
Equipment:
bowl
sauce pan
baking sheet
wooden spoon
Cooking instruction summary:
Directions 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). 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. 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. Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. Originally published as Rhubarb-Filled Cookies in Country WomanMarch/April 2002, p29 Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, cream butter and sugars until light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well (dough will be sticky).
4. 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.
5. Combine cornstarch and remaining water until smooth; stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
6. Remove from the heat; stir in vanilla.
7. 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.
8. Bake at 375° for 8-10 minutes or until lightly browned.
Nutrition Information:
covered percent of daily need
