Rhubarb Cookies
1/4 lb Butter 1 c Sugar, brown, light 1 Egg 1 c Cooked rhubarb, drained ** 2 c Flour 1/4 ts Salt 1 t Baking soda 1 t Nutmeg, grated 1 t Cinnamon 1/2 ts Ground cloves 3 tb Crystalli...
Ingredients
- 1/4lbbutter
- 1c sugar, brown, light
- 1egg
- 1c cooked rhubarb, drained **
- 2c flour
- 1/4ts salt
- 1t baking soda
- 1t nutmeg, grated
Directions
- 1
1/4 lb Butter 1 c Sugar, brown, light 1 Egg 1 c Cooked rhubarb, drained ** 2 c Flour 1/4 ts Salt 1 t Baking soda 1 t Nutmeg, grated 1 t Cinn
- 2
Toss the rhubarb and sugar together and let steep overnight (you will be amazed at how much juice the rhubarb gives off)
- 3
Pour off 3/4 cup of the liquid and use for a drink
- 4
Cook the rhubarb slices in the remaining until just tender but still holding their shape, less than 5 minutes
- 5
The rhubarb is ready to eat as is, to use in other recipes, or to freeze in containers
- 6
Cream the butter and sugar together
- 7
Add the egg and beat until light, then stir in the rhubarb
- 8
Stir the flour, salt, baking soda, and spices together and toss until thoroughly mixed