![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2026\/06\/Rhubarb-Cookies.jpg\")
Rhubarb Cookies<\/p>\nRhubarb Cookies<\/p>\n
<\/p>\n
2 sticks (225g) unsalted butter<\/p>\n
3\/4 cup (150g) granulated sugar<\/p>\n
1\/2 tsp. salt<\/p>\n
1 large egg<\/p>\n
2 tsp. vanilla extract<\/p>\n
2 3\/4 cups (375g) all purpose flour<\/p>\n
1\/2 cup (160g) rhubarb jam, cooled and well-stirred<\/p>\n
<\/p>\n
Preheat the oven to 350\u00b0F (180\u00b0C). Line 2 baking sheets with parchment paper. Place the butter, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat together at medium-high speed until very light and fluffy, about 2 minutes. Add the egg and vanilla and continue mixing until very light and fluffy, about 30 more seconds. Scrape down the sides and bottom of the bowl with a flexible spatula and beat for a few more seconds to combine. Add the flour and mix together at low speed, just until it forms a uniform dough (about 15 to 30 seconds). Scrape the bottom of the bowl to make sure it is fully incorporated, but do not over-mix. Measure out 1 slightly heaped T. (20g or #50 disher) balls. Roll smooth and make a thumbprint with the ball cupped in your hand to avoid cracks. Place each thumb-printed disc on the baking sheet with an inch or two between each one. Fill each one with 1\/2 tsp. jam (do not go over the level of the cookie). Bake for 15 minutes, letting them fully cool on the tray.<\/p>\n","protected":false},"excerpt":{"rendered":"
Rhubarb Cookies 2 sticks (225g) unsalted butter 3\/4 cup (150g) granulated sugar 1\/2 tsp. salt 1 large egg 2 tsp. vanilla extract 2 3\/4 cups (375g) all purpose flour 1\/2 cup (160g) rhubarb jam, cooled and well-stirred Preheat the oven to 350\u00b0F (180\u00b0C). Line 2 baking sheets with parchment paper. Place the butter, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat together at medium-high speed until very light and fluffy,…<\/p>\n