Rhubarb Cookies
Ingredients:
1 cup butter, softened
1 1/2 cups granulated sugar
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh rhubarb, finely chopped
1/2 cup chopped walnuts (optional)
1/2 teaspoon ground cinnamon (optional)
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Line baking sheets with parchment paper or lightly grease them.
Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Fold in the Rhubarb:
Gently fold in the finely chopped rhubarb and chopped walnuts (if using) until evenly distributed.
Scoop and Bake:
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
If desired, sprinkle a little ground cinnamon on top of each cookie for extra flavor.
Bake:
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Enjoy these unique and delightful Rhubarb Cookies as a sweet treat with a tangy twist!