Rhubarb Lemon Cookies Recipes

RHUBARB LEMON COOKIES

Steps:

• In a large mixing bowl, cream the butter. Add the sugar and blend together until fluffy. Add the egg, vanilla, and lemon rind, and mix until thoroughly combined.
• In a smaller bowl, combine the flour, baking soda, baking powder, and salt. Add the flour mixture gradually to the butter-sugar mixture, stirring after each addition to incorporate. Then stir in the diced rhubarb.
• Scoop the dough in rounded teaspoonfuls onto a cookie sheet lined with parchment paper. The cookies will spread out a lot on the baking sheet, so make sure to leave plenty of room between the cookies. (Plan on no more than 8 to 10 cookies per pan.)
• Bake the cookies in a preheated 325 degree oven for 20 minutes, or until golden brown and crispy. Let cookies cool on a pan for five minutes, then use a spatula to transfer them to a baking rack where they can continue to cool.

LEMON RHUBARB COOKIES

Steps:

• Preheat the oven to 350 degrees.
• In a large bowl cream together the butter, brown sugar, and sugar. Add in the egg and mix well.
• In a medium bowl combine the flour, baking powder, and salt.
• Add the dry ingredients to the wet ingredients and mix well. Your dough may be a little dry at this point.
• Stir in the rhubarb, lemon zest, and lemon juice and mix until well combined.
• Drop the dough onto ungreased cookie sheets by heaping tablespoons. Place the cookies at least 2 inches apart.
• Bake for 12-15 minutes or until the cookies are just starting to brown slightly.
• Remove from the oven and allow to cool for 2 minutes before removing them to a wire rack to cool completely.

LEMON RHUBARB BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 2 cups flour, butter, and 1/2 cup white sugar together in a bowl until crumbly; press into the bottom of a 12x9-inch baking dish.
• Bake in preheated oven until crust is light brown, 25 to 30 minutes.
• Beat eggs, 1 cup sugar, and 6 tablespoons flour together in a bowl until smooth; add rhubarb, coconut, lemon juice, and vanilla extract and stir to coat. Pour the rhubarb mixture over the crust.
• Bake in preheated oven until the fruit layer is set, 35 to 40 minutes. Let bars cool completely before serving.