RHUBARB FILLED COOKIES

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Rhubarb Filled Cookies image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories     Cookies

Number Of Ingredients 14

FOR THE COOKIES
1 cup(s) butter, softened
1 cup(s) sugar
1 cup(s) packed brown sugar
4 - eggs
4 1/2 cup(s) all purpose flour
1 teaspoon(s) baking soda
1 teaspoon(s) salt
FOR THE FILLING
3 1/2 cup(s) chopped fresh or frozen rhubarb, thawed
1 1/2 cup(s) sugar
6 tablespoon(s) water, divided
1/4 cup(s) cornstarch
1 teaspoon(s) vanilla

Steps:

  • In a 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 rhubarb, sugar, and 2 tablespoons 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 the 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 teaspoon of the filling. Top with 1/2 teaspoon of dough, allowing some filling to show. Bake at 375F for 8-10 minutes or until lightly browned.

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