Rhubarb Thumbprint Cookies Recipe

Name: Rhubarb Thumbprint Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup white or brown sugar; 1/2 cup butter; 1 teaspoon vanilla/ 1/2 teaspoon almond extract; 2 eggs; 2 1/2 cups flour; 2 teaspoons baking powder; 1/2 teaspoon salt; sugar for rolling; 3/4 pound rhubarb (about 6 stalks); 4 tablespoons water; 1/4 cup sugar; sliced almonds for garnice *optional

Servings: persons

1/2 cup white or brown sugar
1/2 cup butter
1 teaspoon vanilla/ 1/2 teaspoon almond extract
2 eggs
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
sugar for rolling
3/4 pound rhubarb (about 6 stalks)
4 tablespoons water
1/4 cup sugar
sliced almonds for garnice *optional

1
1. Lightly grease and flour a cookie sheet
2
2. Wash rhubarb and trim as little off the ends as possible. Cut rhubarb into 1-inch chunks. In a small saucepan, heat rhubarb, 1/4 sugar, and water on medium. Cook until rhubarb falls apart and there are no whole pieces left, adding water by the tablespoon if rhubarb sticks to the bottom of the pan. At this point, either use an immersion blender to puree the mixture, or push the mixture through a strainer. The first method is definitely easier.
3
3. Cream sugar and butter.
4
4. Beat in vanilla eggs flour
5
baking powder
6
salt
7
5. Chill 3-4 hours.
8
6. Roll into 40 balls (don't make them too big) and roll in sugar
9
7. Bake 5 minutes
10
8. Make indentation in center
11
9. Bake 6 minutes then fill with rhubarb mixture and almonds
12
10. Bake 2 minutes longer
13
11. Drizzle with almond glaze - powdered sugar, almond extract and enough milk to make it drizzle.

707

kcal

Calories

Fat

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1/2 cup white or brown sugar, 1/2 cup butter, 1 teaspoon vanilla/ 1/2 teaspoon almond extract, 2 eggs, and more.

Yes, Rhubarb Thumbprint 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 Thumbprint Cookies

How did you like this recipe?

Frequently Asked Questions