When it comes to delightful dessert that marries simplicity with a touch of sophistication, rhubarb often remains an unsung hero. Its tart flavor and vibrant pink color make it an excellent ingredient for baking. If you're looking to explore rhubarb's versatility in the kitchen, here are three easy yet intriguing rhubarb cookie recipes that utilize butter to enhance the taste and texture. Each recipe will guide you through creating delicious cookies with the tart twist of rhubarb, which is sure to impress both newcomers and seasoned dessert enthusiasts alike.
Rhubarb Butter Thumbprint Cookies
Thumbprint cookies are a beloved classic, and adding rhubarb filling brings a new dimension of taste. Here’s how you can make them:
- Ingredients:
- 1 cup butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- Pinch of salt
- For the rhubarb filling:
- 2 cups chopped rhubarb
- 1/4 cup water
- 1/3 cup sugar
Steps:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together the butter and sugar until light and fluffy. Add vanilla, then mix in flour and salt to form the dough.
- Shape the dough into 1-inch balls, place them on the baking sheet, and make a small indent with your thumb or a utensil.
- For the rhubarb filling, simmer rhubarb, water, and sugar in a saucepan until it thickens. Let it cool slightly.
- Fill each cookie indent with a spoonful of the rhubarb mixture.
- Bake for 10-12 minutes or until the edges start to turn golden. Let them cool on the tray for a few minutes before transferring to a wire rack to cool completely.
🔔 Note: Ensure your rhubarb filling cools enough to avoid melting the butter in your cookie dough too much.
Double Butter Rhubarb Oatmeal Cookies
These cookies combine the chewy goodness of oatmeal with the rich flavor of extra butter and the tangy bite of rhubarb.
- Ingredients:
- 1 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 cups rolled oats
- 1 cup finely chopped rhubarb
- Pinch of salt
Steps:
- In a bowl, mix melted butter, both sugars, egg, and vanilla until well combined.
- Stir in the flour, baking soda, oats, salt, and rhubarb until just mixed.
- Scoop tablespoons of dough onto a baking sheet. Ensure to space them apart as they will spread.
- Bake in a preheated oven at 375°F (190°C) for about 10-12 minutes, or until the edges are light golden.
- Cool on the baking sheet for 5 minutes before transferring to a cooling rack.
🌟 Note: The extra butter not only adds richness but also contributes to a moist, chewy cookie texture.
Rhubarb and Butter Rugelach
Rugelach is a Jewish pastry that’s perfect for showcasing rhubarb in a delicate, buttery package.
- Cream Cheese Dough:
- 8 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- Rhubarb Filling:
- 2 cups finely chopped rhubarb
- 1/3 cup sugar
- 1 teaspoon lemon zest
Steps:
- For the dough, cream the butter and cream cheese together until smooth. Mix in the flour and salt to form the dough. Divide it into four parts, wrap, and chill for at least an hour.
- Meanwhile, cook the rhubarb, sugar, and lemon zest until it forms a thick, jam-like consistency. Let it cool.
- On a floured surface, roll each dough portion into a circle, spread with rhubarb mixture, and cut into 12 wedges.
- Roll each wedge from the wide end to form the traditional crescent shape.
- Bake at 350°F (175°C) for 15-20 minutes or until golden brown.
- Let cool on a rack and dust with powdered sugar before serving.
🥧 Note: The cream cheese in the dough adds a richer, melt-in-your-mouth texture that pairs beautifully with the tangy rhubarb filling.
Exploring these simple rhubarb cookie recipes, you've unlocked the secrets to bringing out the best in rhubarb through the luxurious backdrop of butter. Whether you're indulging in the tender Thumbprint Cookies, savoring the chewy goodness of Oatmeal Cookies, or enjoying the layered delight of Rugelach, each recipe demonstrates rhubarb's versatility. These treats not only offer a burst of flavor but also a chance to experience the joy of baking something unique. With rhubarb's season in full swing, it's the perfect time to experiment with these recipes, turning simple ingredients into culinary treasures that delight the senses.
Can I substitute the rhubarb with another fruit in these recipes?
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Yes, you can use other fruits like strawberries or cherries as substitutes. Adjust the sugar content to balance the sweetness.
How do I store rhubarb cookies?
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Store them in an airtight container at room temperature for up to a week. If they contain perishable fillings, refrigerate to prolong freshness.
Are these cookies suitable for people with dietary restrictions?
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These recipes can be adapted for dietary needs. Use margarine or coconut oil for a dairy-free version, and consider using gluten-free flour for gluten sensitivities.
