Rhubarb Cookies
Yield
1 batchPrep
20 minCook
25 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
butter
|
|
| 1 | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | cup |
rhubarb
cooked |
*
|
| 2 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
nutmeg
grated |
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
cloves
ground |
|
| 3 | tablespoons |
crystallized ginger (candied)
|
*
|
| ½ | cup |
walnuts
chopped |
|
| 1 | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
butter
|
|
| 237 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 237 | ml |
rhubarb
cooked |
*
|
| 473 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
nutmeg
grated |
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
cloves
ground |
|
| 45 | ml |
crystallized ginger (candied)
|
*
|
| 118 | ml |
walnuts
chopped |
|
| 237 | ml |
raisins, seedless
|
|
Directions
Cream the butter and sugar together.
Add the egg and beat until light, then stir in the rhubarb.
Stir the flour, salt, baking soda, and spices together and toss until thoroughly mixed.
Stir the dry ingredients into the rhubarb mixture until the two are blended, then fold in the optional ginger, the walnuts, and the raisins.
Drop the batter by the tablespoonful onto greased baking sheets about 1½ inches apart, and bake in a preheated 350℉ (180℃) oven for 12 minutes, until lightly browned at the edges.
