Bite into the perfect balance of tart rhubarb and buttery shortbread in these delightful cookies!
Ingredients:
– 8 oz rhubarb, diced
– 1 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 cups all-purpose flour
– 1/4 tsp salt
– 1/2 tsp vanilla extract
Directions:
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a saucepan, cook the diced rhubarb over medium heat for 5-7 minutes until softened. Let it cool.
3. In a mixing bowl, cream together butter and sugar until light and fluffy.
4. Add in the vanilla extract and mix well.
5. Gradually add the flour and salt to the butter mixture, mixing until a dough forms.
6. Gently fold in the cooked rhubarb.
7. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
8. Flatten each ball with a fork and bake for 12-15 minutes until the edges are lightly golden.
9. Allow the cookies to cool on a wire rack before serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes | Calories: ~120 per serving | Servings: 24 | Storage Tips: Store in an airtight container at room temperature for up to 5 days.
