Rhubarb-Filled Cookies Recipe

Name: Rhubarb-Filled Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, softened; 1 cup sugar; 1 cup packed brown sugar; 4 large eggs; 4-1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 3-1/2 cups chopped fresh or frozen rhubarb, thawed; 1-1/2 cups sugar; 6 tablespoons water, divided; 1/4 cup cornstarch; 1 teaspoon vanilla extract

Servings: persons

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
4 large eggs
4-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3-1/2 cups chopped fresh or frozen rhubarb, thawed
1-1/2 cups sugar
6 tablespoons water, divided
1/4 cup cornstarch
1 teaspoon 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 the flour, baking soda and salt; gradually add to creamed mixture and mix well. (Dough will be sticky.)
2
For filling, combine the rhubarb, sugar and 2 tablespoons water in a large saucepan; bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring frequently, about 10 minutes. Combine cornstarch and remaining water until smooth; stir into rhubarb mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in vanilla.
3
Drop dough by tablespoonfuls 2 in. apart onto ungreased
4
. 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 375u00b0 until lightly browned, 8-10 minutes.

1447

kcal

Calories

Fat

214

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup butter, softened, 1 cup sugar, 1 cup packed brown sugar, 4 large eggs, and more.

Yes, Rhubarb-Filled Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb-Filled Cookies

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