Rhubarb Cookies

1. 1

   Cream margarine, sugar and eggs. Add buttermilk and vanilla. Measure all dry ingredients and mix together. Beat or stir in dry ingredients with the margarine and egg mixture. Chill dough. Roll out and cut into small cookies. Put spoonful of *rhubarb preserves on each and cover with another cookie. Press edges together and perforate top with fork before baking. Bake at 400u00b0 or 350u00b0 for approximately 10 minutes or until done.

No nutritional information available.

No additional tips available.