Rhubarb Shortbread Cookies
Delightful cookies combining the tartness of fresh rhubarb with buttery shortbread.
Servings: 12 servings
Calories: 150kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 8 oz Rhubarb, diced Fresh rhubarb adds a tart flavor.
- 1 cup Unsalted butter, softened
- 1/2 cup Powdered sugar
- 2 cups All-purpose flour
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare your rhubarb. Dice 8 ounces of fresh rhubarb and set it aside.
- In a large mixing bowl, combine 1 cup of softened unsalted butter with 1/2 cup of powdered sugar. Cream until light and fluffy.
- Add 1 teaspoon of vanilla extract, followed by 2 cups of all-purpose flour and 1/4 teaspoon of salt. Mix until a soft dough forms.
- Gently fold in the diced rhubarb.
- Scoop tablespoon-sized portions and roll them into balls. Place on a parchment-lined baking sheet.
- Bake for about 25 minutes, or until the edges turn a light golden color.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to one week.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 50mg | Potassium: 50mg | Fiber: 1g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg