Rhubarb Lemon Cookies

These cookies, friends, are fabulous.  Tangy and sweet, the combo is nearly irresistable.  I was hesitant to use rhubrarb in a cookie, but it was worth the risk. 

Rhubarb Lemon Cookies – Adapted from PickleBums

Ingredients

• 1 stick + 5 T butter, softened
• 1/2 C brown sugar
• 1/2 C sugar
• 1 egg
• 2 C white whole wheat flour
• 3/4 tsp. salt
• 3 tsp. baking powder
• 2 tsp. corn starch
• 1 C rhubarb
• 1 tsp. lemon zest
• 2 T lemon juice
• 1/2 T sugar

Directions

Add 1 C rhubarb and 1/2 T sugar to a bowl.  Add in 1 tsp. lemon zest and 2 T lemon juice and allow the mixutre to sit while you make the dough.  Then, preheat your oven to 350 degrees.   

Cream together the softened butter (13 T), with 1/2 C brown and 1/2 C white sugar.  Mix in 1 egg.  

Next, mix together 2 C white whole wheat flour (measure just a little shy of 2 C), 3/4 tsp. sald, 3 tsp. baking powder and 2 tsp. corn starch. 

Add these dry ingredients to the wet ones and stir until a stiff dough forms. 

Add the rhubarb mixture to the dough and stir until combined. 

Scoop out the dough and place 1 T balls onto a lightly greased cookie sheet.  I love using ice cream scoopers to do this!  The cookies do not spread too much, so you can easily get 12-16 on a cookie sheet. 

Bake for 10-15 minutes in your 350 degree oven.  Cookies will brown slightly around the edges, but will not get brown like your typical cookie.  Do not overbake. 

Cool and enjoy!