Best 3 Rhubarb Filled Cookies Recipes
**Rhubarb-filled Cookies: A Delightful Treat for All Occasions**
Rhubarb-filled cookies, with their vibrant red and tart filling encased in a sweet and crumbly cookie crust, offer a unique and delectable taste experience that will tantalize your taste buds. These cookies are not only visually appealing but also incredibly versatile, making them perfect for any occasion, be it a casual gathering, a festive party, or simply a quiet afternoon tea. This recipe article presents a collection of delectable rhubarb-filled cookie recipes that cater to various dietary preferences and skill levels. From classic recipes using simple ingredients to more elaborate variations incorporating unique flavors and textures, this article has something for everyone. Discover the joy of baking with rhubarb and indulge in the irresistible charm of these delightful cookies.
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.
RHUBARB FILLED COOKIES
Make and share this Rhubarb Filled Cookies recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Mix filling ingredients and cook until soft. Set aside and chill.
- To prepare DOUGH: Cream butter, add sugar and cream together well. Beat eggs and add to this mixture.
- Combine flour, baking powder and salt. Add flour mixture to butter mix alternating with milk and vanilla.
- Chill dough.
- On floured board, roll out dough 1/2" thick. Using a 2" cutter, cut out cookies.
- Place cookies on a greased or sprayed cookie sheet.
- Cover dough with a teaspoon of filling. Top with another cookie and press edges together with tines of a floured fork.
- Bake in 400°F oven for 10 minutes.
Nutrition Facts : Calories 137.4, Fat 4.4, SaturatedFat 2.6, Cholesterol 27.9, Sodium 128.1, Carbohydrate 23.5, Fiber 0.5, Sugar 16.9, Protein 1.5
RHUBARB FILLED COOKIES RECIPE - (4.2/5)
Provided by MJH
Number Of Ingredients 13
Steps:
- Mix filling ingredients and cook until soft. Set aside and chill. To prepare Dough: Cream butter, sugar and cream together well. Beat eggs and add to this mixture. Combine flour, baking powder and salt. Add flour mixture to butter mix alternating with milk and vanilla. Chill dough. On floured board, roll out dough 1/2-inch thick. (for thinner roll 1/4-inch). Using a 2-inch cutter, cut out cookies. Place cookies on a greased or sprayed cookie sheet. Cover dough with a teaspoon of filling. Top with another cookie and press edges together with tines of a floured fork. Bake rhubarb filled cookies in 400°F oven for 10 minutes. Note: These grow when you bake them so make them small :)
Tips:
- Choose fresh, firm rhubarb stalks with vibrant red color. Avoid stalks that are limp or have brown spots.
- Wash and trim the rhubarb stalks, removing any leaves or blemishes. Cut the stalks into small pieces, about 1/2 inch thick.
- To prevent the rhubarb filling from becoming too tart, add a bit of sugar or honey to taste. You can also add a pinch of cinnamon or nutmeg for extra flavor.
- Be careful not to overfill the cookie dough cups with rhubarb filling. Leave a little room at the top so the filling doesn't bubble over during baking.
- Bake the cookies until the edges are golden brown and the filling is bubbling. The baking time may vary depending on your oven, so keep an eye on the cookies to prevent overbaking.
- Let the cookies cool on a wire rack before serving. This will help prevent the filling from spilling out.
Conclusion:
Rhubarb-filled cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their sweet and tangy filling and crispy cookie crust, these cookies are sure to be a hit with everyone who tries them. So next time you have some fresh rhubarb on hand, give this recipe a try! You won't be disappointed.
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