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

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

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