07/21/2014 Rhubarb Filled Cookies
Rhubarb Filled Cookies
Recipe Courtesy of George Mohr
Cookies:1 cup butter, softened 1 cup sugar 1 cup packed brown sugar 4 eggs 4 ½ cups all-purpose flour 1 tsp. baking soda 1 tsp. salt
Filling:3 ½ cups rhubarb, chopped 1 ½ cups sugar 6 Tbsp. water, divided ¼ cup cornstarch 1 tsp. vanilla extract
In a mixing bowl, cream the butter and sugars. Add the eggs, one at a time, beating well after each one.
Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well (dough will be sticky).
For filling, combine rhubarb, sugar and 2 tablespoons water in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened, stirring frequently.
Combine cornstarch and remaining water until smooth; stir into rhubarb mixture.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from heat; stir in vanilla.
Drop dough by tablespoonful’s 2 inches apart onto ungreased cookie sheets.
Using the end of a wooden spoon handle, make an indentation in the center of each cookie; fill with a rounded teaspoon filling.
Top with ½ teaspoon of the dough, allowing some filling to show.
Bake at 350 degrees for 10 minutes or until lightly browned.