. . . rhubarb thumbprint cookies

Oh spring how I love you. . .

. . . especially when. . .

. . . rhubarb. . .

. . . is involved.

Oh yes spring, I'll eat you up, I love you so.

 

Rhubarb Thumbprint Cookies

{Makes 2 dozen cookies)

Ingredients:

Rhubarb Compote

• 1-1/2 cups chopped fresh rhubarb
• 1/4 cup fresh squeezed orange juice
• 1 tablespoons grated orange zest
• 3/4 to 1 inch grated ginger
• 3 to 4 tablespoons sugar (depending on desired sweetness)

Cookie Dough (via Love & Olive Oil)

• 1/2 cup unsalted butter (room temperature)
• 1/3 cup sugar
• 1 cup flour
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 1 egg yolk
• 1/4 cup confectioners sugar (for dusting)

While your butter is coming to room temperature, place all of the ingredients (start with 3 tablespoons of sugar) for the compote in a saucepan and simmer covered for 3-5 minutes.  Remove the cover and stir (the rhubarb should be soft at this point) and continue stirring for another 5 minutes making sure to avoid scorching the pan. If desired, add the remaining tablespoon of sugar.  Set aside.

*Make a double (or triple!) batch of the rhubarb compote and try it on ice cream, in yogurt, with cheese... or just eat it straight out of the jar. . . it's sooo good.

Preheat oven to 375 degrees.

When you butter is soft, cream the butter and the sugar together until they are light and fluffy.  Add the egg yolk and vanilla.  In a separate bowl, whisk the salt into the flour and then begin adding the dry mixture to the wet. It will be a little crumbly, but should come together in a nice ball.

Make 1" balls from the dough and place them on a parchment lined baking sheet.  Using your thumb, press an indent into the center of each cookie. Bake for 7-8 minutes or until just beginning to turn golden.  Remove from oven and spoon a little rhubarb into each of the indents.  If they puffed up during baking, you can press them down again before you add the compote (just don't use your fingers, the cookies will be hot!).  Return them to the oven for another 2-4 minutes until they are a true golden around the edges. 

Allow to cool on a wire rack and dust with confectioners sugar just before serving.

 

With the Kids: Go to the farmer's market or the grocery store and pick out rhubarb, ginger and oranges. Make the cookie batter together.  Let each child have a row of their own cookies so they can see the different sizes of their thumbprints. Ask the kids to help you spoon in the compote (just be careful of the hot pan) Pick your favorite outdoor spot and head outdoors for a picnic or for some afternoon reading under a tree. Invite a few friends to join you!

 

Happy Spring!

~ Sarah

*Last time in Recipes: 10 Picnic Recipes