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Rhubarb Filled Cookies




Source of Recipe


Taste of Homes Magazine-Garden Fresh Recipes issue


Recipe Introduction


These are so pretty with the filling peeking through the dough. When not just any cookie will do try making these and watch the smiles appear.


List of Ingredients




1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
4 eggs
4 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. salt

Filling:

3 1/2 cups chopped fresh or frozen rhubarb, thawed
1 1/2 cups sugar
6 tbsp. water, divided
1/4 cup cornstarch
1 teaspoon vanilla extract

Recipe



In a mixing bowl, cream butter, and sugars. Add eggs, one at a time, beating well after each addition. Combine he flour, baking soda and salt, gradually add to creamed mixture and mix well (dough will be sticky).

For filling, combine the rhubarb, suggar and 2 tbsp. of water in large saucepan. Bring to a boil. Recuce 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 min utes or until thickened. Remove from heat, stir in vanilla.

Drop dough by tbsp. 2 inches apart onto ungreased baking sheets. Usingthe 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 tsp. of dough, allowing some filling to show. Bake at 375 degrees for 8-10 mintes or utnil lightly browned. Makes about4 1/2 dozen cookies.

NOTE: Any left over rhubarb filling may be stored, covered in the fridge and used as a spread on toast or a topping on icecrem.