- 1 C. butter (no substitutes), softened
- 1 C. sugar
- 1 C. packed brown sugar
- 4 eggs
- 4 1/2 C. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 3 1/2 C. chopped fresh or frozen rhubarb, thawed
- 1 1/2 C. sugar
- 6 Tbs. water, divided
- 1/4 C. cornstarch
- 1 tsp. vanilla extract
In a mixing bowl, cream butter and sugars. 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 Tbs. 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 fro 2 minutes or until thickened. Remove from the heat; stir in vanilla.
Drop dough by tablespoonfuls 2 inches 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 tsp. of filling. Top with 1/2 tsp. of dough, allowing some filling to show. Bake at 375 degrees for 8-10 minutes or until lightly browned.
Yield: about 4 1/2 dozen
Note: Any leftover rhubarb filling may be stored, covered, in the refrigerator and used as a spread on toast or a topping for ice cream.