Description
Delightful cookies that blend the zesty flavor of rhubarb with sweet strawberries, perfect for summer baking.
Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 cup sugar (for the dough)
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 11 tablespoons unsalted butter, softened
- 1 1/2 teaspoons vanilla extract (for the dough)
- 1 egg, beaten
- 1 teaspoon lemon zest
- 1 cup rhubarb, sliced into 1/2-inch half-moons
- 1/2 cup strawberries, hulled and quartered
- 2/3 cup sugar (for filling)
- 2 tablespoons cornstarch
- 1/2 teaspoon vanilla extract (for filling)
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract (for icing)
- 2 to 3 tablespoons milk (for icing)
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add in the softened butter and mix until the mixture resembles coarse crumbs.
- Add Flavoring: Stir in the beaten egg, vanilla extract, and lemon zest. Mix until it forms a soft dough. Cover the dough in plastic wrap and refrigerate for about 30 minutes.
- Make the Filling: In a saucepan, combine rhubarb, strawberries, sugar, cornstarch, and vanilla extract. Cook over medium heat until the mixture starts to thicken and bubble, about 5-7 minutes. Let this mixture cool slightly.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Shape the Cookies: Take the chilled dough and roll it into 1-inch balls. Place them on the prepared baking sheets, leaving space between each one.
- Form the Thumbprint: Using your thumb or the back of a 1/2 teaspoon measuring spoon, press down into the center of each dough ball to create an indentation.
- Fill with Fruit Mixture: Spoon about 1 teaspoon of the strawberry-rhubarb filling into each thumbprint.
- Bake: Bake in the preheated oven for 15-18 minutes or until the edges are lightly golden.
- Prepare the Icing: While your cookies are baking, mix the powdered sugar, vanilla extract, and milk until the icing is smooth. Adjust the consistency with more milk or powdered sugar as needed.
- Cool and Drizzle: Once the cookies are out of the oven, let them cool on a wire rack. Once cooled, drizzle the icing over the cookies.
Notes
Store cookies in an airtight container at room temperature. For longer freshness, refrigerate them after they cool.