Wednesday, June 2, 2010
You can never have too many rhubarb recipes.
I take them whenever I can find them.
These cookies are super soft.
So, if you like rhubarb and soft cookies, these are for you.
Preheat your oven to 375 degrees Fahrenheit.
You will need 2 or 3 ungreased cookie sheets.
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar
1 cup chopped rhubarb
1/2 cup raisins-optional
Mix flour, baking soda, baking powder, cinnamon, cloves, and salt in a bowl. Set aside.
Cream the butter and sugar in another bowl.
Add the egg.
Stir in the rhubarb.
Add the flour mixture and than the raisins.
Drop by spoonfuls or cookie scoops onto cookie sheets.
Bake 12-15 until lightly browned.
Cool on the cookie sheets about 5 minutes before removing to a wire rack.
Makes 30-36 cookies.