Description
Buttery, tender shortbread cookies filled with tangy rhubarb for the perfect balance of sweet and tart flavors. Ideal for spring snacking or tea time.
Ingredients
Scale
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8 oz rhubarb, diced into 1/4-inch pieces
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1 cup unsalted butter, softened
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1/2 cup granulated sugar
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2 cups all-purpose flour
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1 tsp vanilla extract
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1/4 tsp salt
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Optional: 1 tbsp sugar for sprinkling on top
Instructions
- ing bowl, cream softened butter and sugar together until light and fluffy.
- Mix in vanilla extract and salt until evenly combined.
- Gradually add the flour, mixing until a soft dough forms. Do not overmix.
- Gently fold in the diced rhubarb with a spatula, distributing evenly through the dough.
- Shape dough into a log or roll out and cut into shapes. Chill for at least 30 minutes.
- Preheat oven to 350°F (175°C). Arrange cookies on a parchment-lined baking sheet.
- Bake for 12–15 minutes, or until edges are just lightly golden. Cool on a wire rack before serving.
Notes
Chill dough to help cookies hold their shape. Store in an airtight container for up to 5 days or freeze for up to 2 months. Delicious with tea or coffee.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American