RHUBARB-FILLED COOKIES

Rhubarb-Filled Cookies image

Provided by @MakeItYours

Number Of Ingredients 13

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

Steps:

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 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 minutes or until thickened. Remove from the heat; stir in vanilla., Drop dough by tablespoonfuls 2 in. 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 teaspoon of filling. Top with 1/2 teaspoon of dough, allowing some filling to show. Bake at 375° for 8-10 minutes or until lightly browned.,