Rhubarb Cookies

Name: Rhubarb Cookies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1/4 unit lb butter; 1 unit c Sugar (brown, light); 1 unit egg; 1 unit c Cooked rhubarb (drained **); 2 unit c flour; 1/4 unit ts salt; 1 unit ts baking soda; 1 unit ts nutmeg (grated); 1 unit ts cinnamon; 1/2 unit ts Ground cloves; 3 unit T crystallized ginger; finely chopped (opt); 1/2 unit c walnuts; chopped; 1 unit c Raisins

Rhubarb Cookies from the Recidemia collection

vegetarian

Prep15 min

Cook25 min

Total40 min

Servings4

Difficultyadvanced

Ingredients

lb butter
1/4 unit
c Sugar
brown, light
1 unit
egg
1 unit
c Cooked rhubarb
drained **
1 unit
c flour
2 unit
ts salt
1/4 unit
ts baking soda
1 unit
ts nutmeg
grated
1 unit
ts cinnamon
1 unit
ts Ground cloves
1/2 unit
T crystallized ginger; finely chopped (opt)
3 unit
c walnuts; chopped
1/2 unit
c Raisins
1 unit

Method

Cream together 1/4 lb butter and 1 cup light brown sugar until light and fluffy, about 2-3 minutes.

Beat in 1 egg until fully incorporated, then fold in the 1 cup drained cooked rhubarb gently.

In a separate bowl, whisk together 2 cups flour, 1/4 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon grated nutmeg, 1 teaspoon cinnamon, and 1/2 teaspoon ground cloves.

Stir the dry ingredients into the wet ingredients until just combined, do not overmix.

Fold in 3 tablespoons finely chopped crystallized ginger, 1/2 cup chopped walnuts, and 1 cup raisins until evenly distributed.

Preheat the oven to 350°F (175°C).

Drop rounded spoonfuls of dough onto ungreased baking sheets, spacing them about 2 inches apart.

2 minutes

Bake for 12 minutes until the edges are set but the centers remain slightly soft.

12 minutes

Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

5 minutes

Rhubarb Cookies

Ingredients

Method

What Makes This Variant Distinct