As you may have gathered from my last post, I bought a lot of rhubarb over the weekend. I’ve been throwing it into a lot of different things and observing the results. One of the more interesting things I threw them into were some sugar cookies.
OK, these cookies are pretty tasty. That being said, they are very delicate. This happens when you put fresh produce into cookies. It doesn’t seem to ever stop me though because throwing things into cookies is one of my favorite pastimes.
Rhubarb is tart, sugar cookies are sweet. Thus, the result is a very balanced tasting experience. This is also true for sour cherries (another fresh produce ingredient I have thrown into cookies in the past – sorry that I haven’t been blogging long enough to magically link to past post illustrating this as a fact).
Rhubarb Sugar Cookies with Lime Glaze
Yields approximately 12-15 cookies
1 stick butter, softened
1 cup granulated sugar (plus more for the lime glaze)
1 egg
1 1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup diced rhubarb
1 lime (if you’re doing the lime glaze)
Cream the butter and sugar together. Add in the egg and vanilla. Combine flour, salt, and baking powder in a medium bowl. Slowly incorporate the dry ingredients into the wet ingredients. Fold in the diced rhubarb.
Line a baking sheet with parchment paper and drop rounded tablespoons of dough onto the sheet spaced 2” apart. Bake for about 15 minutes or until golden brown. Immediately relocate cookies to a cooling rack and let completely cool before handling.
If you want to add the lime glaze (really more like a lime shimmer), which adds an extra citrusy freshness, squeeze out the juice of one lime and then whisk in granulated sugar until the mix starts holding together (approximately 1/4 cup). I think confectioners sugar is too sweet for this application, so make sure you whisk as hard as you can minimize the granules as much as possible. Lightly drizzle or paint on the glaze to the cookies and let sit an additional 5 minutes before eating.
Store in an airtight container in a cool place for up to 5 days.
