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-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.
RHUBARB DROP COOKIES
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
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 RECIPE - (4.2/5)
Provided by MJH
Number Of Ingredients 13
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 FILLED COOKIES
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
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 CHERRY DESSERT WITH COOKIE CRUST
This is a spin-off of several rhubarb recipes I've tried recently, including one by Chef#537937... I liked the topping on one and the crust of another - put them together and 'ah ha!' Sweet and tart rhubarb dessert with a hint of cherries - easy to make and can be eaten soon after taking out of the oven; also wonderful served cold! A dollop of whipped cream or ice cream is a sweet addition.
Provided by Brooke the Cook in
Categories Bar Cookie
Time 1h11m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 and grease an 11x7 baking dish or baking pan. A 10x6 pan is perfect for this recipes, so use that if you've got one --
- For Crust: Combine flours and powdered sugar; cut in butter until mixture resembles coarse crumbs (mixture will seem powdery, but will come together while baking).
- Press mixture to bottom on baking pan and bake for 11 minutes.
- While crust is baking, combine rhubarb, sugar-free jello, cornstarch and Splenda or sugar for filling. Pour over crust and spread evenly.
- Prepare topping: combine flour and sugars. Add melted butter and toss with a fork, until you have little crumbs. Sprinkle over rhubarb filling.
- Return to oven and bake 45-50 minutes. Cool on wire rack. When cool, move to refrigerator (or crust will get soggy) - I enjoy this cold just as much as warm.
Nutrition Facts : Calories 135.9, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 59.5, Carbohydrate 19.7, Fiber 1.3, Sugar 7.9, Protein 1.9
FILLED RHUBARB COFFEE CAKE
This is a superb cake that I make for brunches, or whenever I have fresh rhubarb on hand. Makes a lovely presentation, too!
Provided by patty crocker
Categories Desserts Cakes Coffee Cake Recipes
Time 1h15m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube cake pan.
- Mix 1/4 teaspoon cinnamon with 2 teaspoons sugar in a small bowl. Pour mixture into greased cake pan and tilt the pan, tapping to coat inside of pan with cinnamon sugar. Pour out any loose cinnamon sugar.
- Mix lemon juice into milk in a large measuring cup and let stand about 5 minutes to sour. Mix shortening and 1 1/2 cups sugar together in a large bowl until smooth; beat in egg and vanilla extract. Whisk flour, baking soda, and salt in a separate bowl. Gradually add dry ingredients to moist ingredients, alternating with sour milk, to make a smooth batter.
- Stir rhubarb into batter. Pour half the batter into prepared cake pan. Stir brown sugar, 1/3 cup white sugar, 1 teaspoon cinnamon, and walnuts together in a bowl; sprinkle nut mixture over batter. Pour remaining batter over nut mixture.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 minutes to 1 hour. Cool in pan for 10 minutes before removing to a serving platter. Stir 2 teaspoons white sugar with 1/4 teaspoon cinnamon and sprinkle sugar mixture on top of cake.
Nutrition Facts : Calories 576.6 calories, Carbohydrate 86.2 g, Cholesterol 25.7 mg, Fat 23.9 g, Fiber 2.6 g, Protein 7.6 g, SaturatedFat 4.7 g, Sodium 328.7 mg, Sugar 59.2 g
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