Rhubarb Filled Cookies
1/2 C. butter
1 C. sugar
2 eggs
1 1/2 C. flour
1 t. baking powder
1/2 t. salt
1 T. milk
1 t. vanilla
Cream butter, add sugar; cream well. Beat in eggs. Mix together flour, baking
powder, and a salt. Add Flour mix alternately with milk and vanilla to butter
mix. Chill dough.
On floured board, roll dough � inch thick. Using a 2" cookie cutter, cut out cookies. Place cookies on a greased cookie sheet. Fill cookies with rhubarb pudding. Cover with another cookie and press edges together.
Bake in 400�F. oven for 10 minutes.
Filling:
This is an old family recipe, you really can't mess it up, just play with it,
it's really good. Take a quart of cut up rhubarb, about 1 1/2 C. sugar, cook
until soft. Beat up 3-4 eggs, couple heaping tablespoons cornstarch, and 1-2 C.
cream, depends how rich you want it. Gradually stir this into the cooking
rhubarb sauce and cook until thick. Boil a few minutes, so the cornstarch
finishes setting. Cool slightly and add 1 T. vanilla. How much cornstarch you
want to add depends on how thick you want it. For the cookies filling I would
add a little more so it stays in the cookie and be sure and cool it completely.
However the way we eat it, is hot over vanilla ice cream. This is a family treat
that we have for all birthdays.
This great recipe comes from Marge at Recipes From Friends.
