Rhubarb Cookies
Ingredients:
1 cup chopped rhubarb
1/2 cup granulated sugar
1/4 cup water
1/4 cup unsalted butter, softened
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
Directions:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
In a small saucepan, combine the chopped rhubarb, granulated sugar, and water. Cook over medium heat, stirring occasionally, until the rhubarb is soft and the mixture has thickened, about 10-12 minutes. Remove from heat and let cool.
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the cooked rhubarb mixture and chopped nuts, if using.
Drop spoonfuls of dough onto the prepared baking sheets, leaving space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden brown around the edges.
Remove from the oven and let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Prep Time: 20 minutes | Cooking Time: 10-12 minutes per batch | Total Time: 30-35 minutes | Servings: Makes about 24 cookies | Kcal: Dependent on ingredients and serving