RHUBARB-FILLED COOKIES
I won a blue ribbon at our local fair for these tender cookies. They're so pretty with the ruby-red filling peeking through the dough. Try making these special cookies and watch the smiles appear. -Pauline Bondy, Grand Forks, North Dakota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4-1/2 dozen.
Number Of Ingredients 13
Steps:
- 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, 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., 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° until lightly browned, 8-10 minutes. ,
Nutrition Facts : Calories 129 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 101mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
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Sid Sharma
[email protected]These cookies were amazing! I'll definitely be making them again.
Martene Mcgee
[email protected]Not the best cookies I've ever had, but they weren't bad either.
Eliana Myers
[email protected]These cookies were a bit of a disappointment. The filling was bland and the cookies were dry.
Seth geobo
[email protected]A bit too sweet for my taste, but overall a good cookie.
Priyoshi Akter
[email protected]I've made these cookies several times now and they're always a hit. The recipe is easy to follow and the cookies turn out perfect every time.
Ghazala Mansoor
[email protected]These cookies are so easy to make and they're always a hit with my family and friends.
Rosie Davis
[email protected]I love rhubarb, so I was really excited to try these cookies. They didn't disappoint! The filling was tart and tangy, and the cookies were soft and chewy.
Heather Lloyd
[email protected]Followed the recipe exactly and the cookies turned out great! The rhubarb filling was especially delicious.
la Blessed
[email protected]These cookies were amazing! The perfect blend of tart and sweet. I'll definitely be making these again and again.
William Cooper
[email protected]The cookies were a bit dry. I think I might try adding some extra butter next time.
Katy Fleurant
[email protected]Not a huge fan of the filling. It was a bit too tart for my taste.
Lebogang Rorisang
[email protected]These cookies were a breeze to make. The dough came together quickly and easily, and the filling was simple to prepare. Even my kids were able to help out.
Imam Hadizah
[email protected]I've never been a fan of rhubarb, but these cookies changed my mind! The filling was perfectly balanced, and the cookies were soft and chewy.
Kgotla Mangwa
[email protected]These cookies were a hit at my last party! Everyone loved the unique tart-sweet flavor of the rhubarb filling. Will definitely be making these again.