Rhubarb-Filled Cookies


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These cookies take a little more time because you have to layer the filling and the dough, but the sweet and tart taste of rhubarb goes perfectly with the buttery dough for an excellent cookie.

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  • 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
  • Filling:
  • 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

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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.

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