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  • Rhubarb-Filled Cookies
    • prep: 25 minutes
    • cook: 10 minutes
    • servings: 48
    Nutritional Info

    Summary

    I won a blue ribbon at our local fair for these tender cookies. They're so pretty with the ruby-red filling peeking through the dough. Try making these special cookies and watch the smiles appear. —Pauline Bondy, Grand Forks, North Dakota

    Ingredients

    1 cup butter, softened

    1 cup sugar

    1 cup packed brown sugar

    4 large eggs

    4-1/2 cups all-purpose flour

    1 teaspoon baking soda

    1 teaspoon salt

    FILLING:

    3-1/2 cups chopped fresh or frozen rhubarb, thawed

    1-1/2 cups sugar

    6 tablespoons water, divided

    1/4 cup cornstarch

    1 teaspoon vanilla extract

    Instructions

    In a large bowl, cream butter and sugars until light and fluffy. 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 tablespoons water in a large saucepan; bring to a boil. Reduce