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.