Hooray! Our first box from our CSA farm arrived yesterday full of spring goodies including ramps or wild leeks, overwintered spinach and parsnips, black radish, chives, sunchokes and burdock root. AND the season's first rhubarb! So, as required by my marriage vows, I have to make Nathan's favorite cookies. Here is his Grandma's Rhubarb Filled Cookie recipe:
Rubarb Filled Cookies
Preheat oven to 400 degrees
Filling:
1/4 cup water
3 cups chopped fresh rubarb (if you use frozen, thaw and drain it first!)
1 cup sugar
Dough:
1/2 cup butter
1 cup sugar
1 tablespoon milk
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
Instructions:
Cook filling in heavy saucepan until thick, then cool
Cream butter and sugar together
Add milk, eggs and vanilla
Blend dry ingredients and add
Roll out dough on floured board
Cut out circles with a 2 1/2 inch diameter cookie cutter
Place one teaspoon of filling the center of each circle
Dampen edge with water or eggwash, place a second circle on top and seal.
Pinch edge with fork and prick top to let steam out
Place circles on parchment paper lined cookie sheet
Bake for 10 minutes at 400 degrees or until lightly browned
*Use parchment paper if you've got it as the filling might seep out and burn
*Alternately, you can cut 4 inch circles and fold them in half over the filling
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