Brown Sugar Rhubarb Cookies!
INGREDIENTS
1 cup light brown sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
1 large egg
1 3/4 cups all purpose flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup finely diced rhubarb
INSTRUCTIONS
Preheat oven to 375 degrees F.
In a large bowl, beat brown sugar, butter, vanilla extract and egg together with an electric mixer.
Add flour, cinnamon, salt, baking soda, and baking powder. Beat well until dough forms.
Add rhubarb and beat again.
Using a 1-inch cookie dough scoop, form balls of dough and place them on a parchment lined baking sheet.
Bake cookies for 12-14 minutes or until baked through.
Cool cookies on baking sheet for 2 minutes, then remove cookies from baking sheet and cool on a wire baking rack.
NOTES
Depending on the water content of your rhubarb, more flour may be necessary. This will also affect the baking time.
Store cookies in an airtight container for up to three days.
Cookies can be frozen and stored in an airtight container or ziploc bag for up to 30 days.
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