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Wednesday, July 6, 2011

Rhubarb Cookies

Found this recipe on the net, and tweeked it a bit. The original recipe called for a cream cheese frosting, they were good enough without the frosting. A cookie with little tart bits! I liked them. Lon helped me harvest the rhubarb but he did not want to try it, yet.

Rhubarb Cookies
Makes 3 dozen when using medium cookie scoop

1 cup shortening
1 1/2 cups packed brown sugar
2 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups diced fresh rhubarb
Fresh from my garden!
Nicely Diced

Preheat oven to 350
Mix shortening and brown sugar. Beat in eggs, one at a time
In a separate bowl combine flour, baking soda and salt.  Add this to the sugar mixture, gradually or the flour will go all over.  Stir in rhubarb

Drop by rounded spoonfuls onto a greased cookie sheet.  I used the medium cookie scoop.
Bake for 12 to 15 minutes or until golden brown. The big cookie sheet took 15 minutes, the smaller sheets took 12.


Anonymous said...

you should show the flames on your blender - hard core!

Anonymous said...

They are in the oven now. The batter is yummy-- hope they turn out!


Anonymous said...

Update: They took 12 minutes on thick aluminum sheets to get golden brown. The cookie part is pretty good but next time I would add a bit of vanilla and increase the rhubarb to as much as the batter can hold. They aren't tart enough for my taste-- but I'm a rhubarb fanatic!