Rhubarb Cookies

By kayjayjohnson

Ingredients

• 1 1/2 cups rhubarb, chopped medium
• 1/2 cup plus 2 T granulated sugar, divided
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon table salt
• 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
• 3/4 cup plus 2 T heavy cream
• Coarse sugar, for sprinkling

Details

Adapted from heatovento350.blogspot.com

Preparation

Step 1

Preheat oven to 375 degrees. Combine rhubarb and 3 tablespoons granulated sugar in a small bowl. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in rhubarb mixture.

Drop 1 1/2 T of dough onto baking sheets, spacing evenly apart. Sprinkle with coarse sugar, and bake until golden brown, 11-12 minutes. Let cool on the cookie sheet five minutes and then transfer to a wire rack to cool completely. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.