RHUBARB CRANBERRY COOKIES
I like the sudden hit of sweetness when you bite into the white chips. It really complements the tart flavor from the rhubarb and cranberries. -Elaine Scott, Lafayette, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream the butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in the oats, rhubarb, chips and cranberries. , Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool., In a microwave, melt white chocolate; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 84 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 67mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
RHUBARB COOKIES
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
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 CRANBERRY COOKIES
Make and share this Rhubarb Cranberry Cookies recipe from Food.com.
Provided by Courtly
Categories Drop Cookies
Time 40m
Yield 5 1/2 dozen cookies
Number Of Ingredients 14
Steps:
- In a large mixing bowl, cream the butter and sugars. Beat in eggs and vanilla. Combine the flour, baking soda, salt and cinnamon; gradually add to creamed mixture. Stir in the oats, rhubarb, chips and cranberries.
- Drop by tablespoonfuls 2 inches apart onto parchment paper lined baking sheets. Bake at 350 for 10-12 minutes or until set. Remove to wire racks to cool.
- In a microwave-safe bowl, melt white chocolate; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 1104.6, Fat 54.5, SaturatedFat 32.2, Cholesterol 167.2, Sodium 822.6, Carbohydrate 143.4, Fiber 6.4, Sugar 89.1, Protein 14.4
OATMEAL CRANBERRY COOKIES
Steps:
- Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by teaspoonful onto parchment covered baking sheet. Bake about 10 to 12 minutes, or until lightly golden. Cool.
RHUBARB-FILLED COOKIES
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
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.
APPLE CRANBERRY RHUBARB CRISP
I often make this for a Sunday Dessert. You can vary the fruit to suit your taste. Use fresh when it's in season or frozen all year round.
Provided by Scandigirl
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Topping: Combine all ingredients.
- Mix well.
- Set aside.
- Fruit: Combine sugar, flour and orange rind.
- Add fruits; toss to coat fruit thoroughly with dry ingredients.
- Spoon into 8-cup baking dish.
- Sprinkle topping evenly over fruit.
- Bake at 375 for 40-50 minutes, or until fruit is tender.
- Serve warm or at room temperature.
RHUBARB CRANBERRY ROLL UPS
Quick and easy recipe that looks like it took a lot more effort. Very pretty colouring and excellent balance of tartness and sweetness. Serve warm with ice cream or whipped cream.
Provided by jowolf2
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 1h
Yield 9
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Generously grease a 9x9-inch baking dish.
- Bring 1 cup of sugar with the cranberry juice and water to a boil in a saucepan and let boil for 1 minute, stirring constantly. Remove the cranberry juice mixture from the heat and set aside.
- Sprinkle 3 cups of coarsely-chopped rhubarb into the bottom of the prepared dish.
- Mix the biscuit mix, 2 tablespoons of brown sugar, the nutmeg, and cinnamon together in a bow; stir in vegetable oil and milk to make a soft dough. Roll the dough out on a floured surface into a square about 10 inches on each side; spread butter over the dough. Sprinkle 2 cups of finely chopped rhubarb over the butter; sprinkle the rhubarb with 1/4 cup of brown sugar and 2 tablespoons of white sugar. Roll the dough up jellyroll style, gently press the seam down, and cut the roll into 9 slices. Arrange the slices over the rhubarb in the baking dish. Pour the reserved cranberry syrup over the slices; sprinkle with the last 2 tablespoons of sugar.
- Bake in the preheated oven until the biscuit topping is golden brown and the rhubarb is bubbling, 25 to 30 minutes.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 61 g, Cholesterol 11.3 mg, Fat 10.9 g, Fiber 1.9 g, Protein 3.5 g, SaturatedFat 4.3 g, Sodium 457.9 mg, Sugar 38.3 g
RHUBARB OATMEAL COOKIES
These are simply exceptional oatmeal cookies. They're filled with delicious fall spices. We loved the spices mixed with the slight tartness of rhubarb and the sweetness from the brown sugar and white chocolate chips. Oatmeal brings the soft and tender cookie together and gives them a nice bite and chewy texture. You'll be...
Provided by Kimberly Biegacki
Categories Cookies
Time 25m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 375 degrees. In a large bowl cream together butter, white & brown sugars.
- 2. Then add eggs and vanilla; blend well.
- 3. In a separate bowl, sift together and blend well your flour, baking soda, cinnamon, nutmeg, and salt.
- 4. Now add to your wet ingredients and blend until smooth.
- 5. Add in your 3 cups of oatmeal and rhubarb and stir with a wooden spoon until well combined.
- 6. Then, add your white chocolate chips and stir well.
- 7. Line a baking sheet with parchment paper.
- 8. Drop cookies by large spoonful onto paper.
- 9. Cook for 9 - 12 minutes....check your first batch to find the right timing. Mine were done at about 11 minutes.
- 10. Watch not to overbake. I left one batch in for over 12 minutes and they were brown but not burnt as you can see. I prefer the white chips not to brown. They look so pretty with the pink rhubarb.
CRANBERRY RHUBARB UPSIDE-DOWN CAKE
Toni Fohey of Waukesha, Wisconsin writes, "With a few alterations over the years, this has become one of my families' favorites. I get requests for the recipe every time I make it for guests."
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Place oats in a small bowl; add boiling water. Cover and let stand for 20 minutes. Meanwhile, pour butter into an 8-in. square baking dish coated with cooking spray; sprinkle with 1/3 cup brown sugar. Add cranberries and rhubarb. , In a large bowl, beat the egg, sugar, oil and remaining brown sugar. Stir in oat mixture. Combine the flour, baking powder, cinnamon and salt; gradually beat into egg mixture until blended. Fold in walnuts. Spoon over fruit. , Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Immediately invert onto a serving plate. Serve warm.
Nutrition Facts : Calories 227 calories, Fat 9g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 114mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
RHUBARB-CRANBERRY COBBLER
Steps:
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Whisk 1 cup sugar and next 3 ingredients in large bowl to blend. Mix in rhubarb and cranberries, then concentrate. Transfer to prepared dish. Bake until heated through and bubbling, about 30 minutes. Meanwhile, beat butter and remaining 1 cup sugar in medium bowl until blended. Beat in egg and vanilla, then milk. Sift flour, baking powder and salt over; beat batter to blend. Drop batter by scant tablespoonfuls over hot fruit mixture. Bake cobbler until topping is golden and filling is bubbling thickly, about 45 minutes. Transfer cobbler to bowls or goblets and top with ice cream.
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