Rhubarb Filled Cookies Recipe 425

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RHUBARB COOKIES



Rhubarb Cookies image

We have two prolific rhubarb plants, so I'm always looking for new ways to use the harvest. The recipe for these soft, delicious cookies, flavored with coconut, was given to me by a friend. -Shauna Schneyder, Idaho Falls, Idaho

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 4 dozen.

Number Of Ingredients 13

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 or frozen rhubarb
3/4 cup sweetened shredded coconut
FROSTING:
3 ounces cream cheese, softened
1 tablespoon butter, softened
1-1/2 cups confectioners' sugar
3 teaspoons vanilla extract

Steps:

  • In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in rhubarb and coconut. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar and vanilla. Spread over cookies.

Nutrition Facts : Calories 126 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 68mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

RHUBARB-FILLED COOKIES



Rhubarb-Filled Cookies image

I won a blue ribbon at our local fair for these tender cookies. They're so pretty with the ruby-red filling peeking through the dough. Try making these special cookies and watch the smiles appear. -Pauline Bondy, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4-1/2 dozen.

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, until thickened, stirring frequently, about 10 minutes. Combine cornstarch and remaining water until smooth; stir into rhubarb mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. 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° until lightly browned, 8-10 minutes. ,

Nutrition Facts : Calories 129 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 101mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.

RHUBARB FILLED COOKIES RECIPE - (4.2/5)



Rhubarb Filled Cookies Recipe - (4.2/5) image

Provided by MJH

Number Of Ingredients 13

COOKIES:
1/2-cup butter
1 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2-teaspoon salt
1-tablespoon milk
1-teaspoon vanilla
FILLING:
3 cups rhubarb, chopped
1/4-cup water
1 cup granulated sugar

Steps:

  • Mix filling ingredients and cook until soft. Set aside and chill. To prepare Dough: Cream butter, sugar and cream together well. Beat eggs and add to this mixture. Combine flour, baking powder and salt. Add flour mixture to butter mix alternating with milk and vanilla. Chill dough. On floured board, roll out dough 1/2-inch thick. (for thinner roll 1/4-inch). Using a 2-inch cutter, cut out cookies. Place cookies on a greased or sprayed cookie sheet. Cover dough with a teaspoon of filling. Top with another cookie and press edges together with tines of a floured fork. Bake rhubarb filled cookies in 400°F oven for 10 minutes. Note: These grow when you bake them so make them small :)

RHUBARB DROP COOKIES



Rhubarb Drop Cookies image

This is a cookie that will please everyone, young and old. They have a very nice look to them.

Provided by Rachel

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h35m

Yield 36

Number Of Ingredients 13

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon salt
½ cup butter
1 cup white sugar
1 egg
1 cup chopped rhubarb
½ cup raisins
½ cup chopped nuts
3 tablespoons flax seeds

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Combine flour, baking soda, baking powder, cinnamon, cloves, and salt in a bowl. Set aside.
  • Beat the butter and sugar with an electric mixer in a large bowl until smooth. Beat the egg into the butter until completely blended, then stir in the rhubarb. Mix in the flour mixture until just incorporated. Fold in the raisins, nuts, and flax seeds; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
  • Bake in the preheated oven until lightly browned, 12 to 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 94.4 calories, Carbohydrate 13.2 g, Cholesterol 11.9 mg, Fat 4.3 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 1.8 g, Sodium 101.8 mg, Sugar 6.9 g

RHUBARB FILLED COOKIES



Rhubarb Filled Cookies image

Make and share this Rhubarb Filled Cookies recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 1h10m

Yield 24 serving(s)

Number Of Ingredients 11

1/2 cup butter
1 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon milk
1 teaspoon vanilla
3 cups rhubarb, chopped
1/4 cup water
1 cup granulated sugar

Steps:

  • Mix filling ingredients and cook until soft. Set aside and chill.
  • To prepare DOUGH: Cream butter, add sugar and cream together well. Beat eggs and add to this mixture.
  • Combine flour, baking powder and salt. Add flour mixture to butter mix alternating with milk and vanilla.
  • Chill dough.
  • On floured board, roll out dough 1/2" thick. Using a 2" cutter, cut out cookies.
  • Place cookies on a greased or sprayed cookie sheet.
  • Cover dough with a teaspoon of filling. Top with another cookie and press edges together with tines of a floured fork.
  • Bake in 400°F oven for 10 minutes.

Nutrition Facts : Calories 137.4, Fat 4.4, SaturatedFat 2.6, Cholesterol 27.9, Sodium 128.1, Carbohydrate 23.5, Fiber 0.5, Sugar 16.9, Protein 1.5

RHUBARB COOKIES



Rhubarb Cookies image

If you make one thing this rhubarb season, it needs to be these cookies. They are crunchy and salty on the outside and tender and chewy on the inside. They also have surprises like sweet white chocolate chips and crunchy chopped walnuts hidden in every bite. But the star of the show is the tangy, soft and beautifully pink rhubarb that is strewn throughout.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 20 to 22 cookies

Number Of Ingredients 12

1 2/3 cups all-purpose flour (see Cook's Note)
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
2/3 cup packed light brown sugar
1 large egg plus 1 large yolk
1 teaspoon pure vanilla extract
1 cup white chocolate chips (about 6 ounces)
1 cup walnut halves (about 4 ounces), roughly chopped
1 1/2 stalks rhubarb (about 4 ounces), chopped into 1/4-inch pieces
1 tablespoon flaky sea salt

Steps:

  • Sift the flour, kosher salt, baking powder and baking soda together in a large bowl.
  • Beat the butter and brown sugar in a large bowl with an electric mixer (or using a stand mixer fitter with the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and yolk, then beat in the vanilla.
  • Reduce the mixer speed to low. Add the dry ingredients and beat until well combined, about 1 minute. Fold in the chocolate chips and walnuts, then fold in the rhubarb. Cover the bowl with a clean dish towel and refrigerate the dough for at least 1 hour or up to overnight.
  • Preheat the oven to 375 degrees F. Line 2 baking sheets with reusable nonstick mats (or parchment).
  • Use a 1-ounce ice cream scoop to scoop the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 10 cookies, roughly 1 1/2 ounces each, per baking sheet). Sprinkle the sea salt on top of the dough balls.
  • Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 14 to 16 minutes. Let cookies cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
  • Store the cookies in a tightly sealed container at room temperature for up to 5 days.

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