Rhubarb Filled Cookies
1/2 C. butter
1 C. sugar
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 ¼ 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.
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.