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1
Chop rhubarb into pieces, then pulse in a food processor until relatively fine. Combine rhubarb, 3/4 cup sugar, and 1/2 teaspoon vanilla extract in a medium saucepan and cook over medium heat, stirring constantly for about 15 minutes or until mixture is thick and jam-like. Spoon the hot jam into a small dish and set aside to cool while you prepare the cookie dough.
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2
Preheat oven to 350u00b0F. In the bowl of a standing mixer or other large bowl, beat together the butter, sugar, and salt until it is light and creamy, about 5 minutes. Mix in each egg yolk, one at a time. Scrape down the bowl between each addition. Add vanilla and mix well. On low speed, add the flour a cup at a time and mix just until combined, making sure that all dry bits are mixed in.
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3
Set up two large cookie sheets. Make balls of dough about one inch in diameter by rolling the dough between your palms. Place them about two inches apart on the sheets. Once all the dough has been rolled, use your finger or thumb to form a deep impression in the center of each ball.
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4
Using a 1/4 teaspoon, fill each impression with the rhubarb mixture. Sprinkle raw sugar over the cookies, focusing on the jam centers.
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5
Bake for 15 minutes or until the edges of the cookies begin to turn golden-brown. Remove sheets from the oven and allow the cookies to cool on the sheets for 5 minutes, then transfer them to cooling racks to cool completely.
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6
Store in an airtight container, separating the layers by waxed paper, for up to one week.
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7
Adapted from Farmers' Market Desserts.
