I have been wanting cookies for at least two weeks but haven’t taken the time to make them. Today I found a recipe for Rhubarb Cookies and made them. I forgot to take a picture but they were really good! The recipe says it makes 18 cookies. I thought mine were kinda big – I used the smallest scoop I had but it made 24 cookies. I baked 12 and froze 12 balls of dough.
I used fresh milled flour (soft white wheat). The recipe said you might need to add more flour, depending on how much water is in your rhubarb. I will make these again but I will add a bit more rhubarb and not chop it so small. I won’t leave it in big chunks but I cut it very small. Since fresh milled flour usually needs a bit more liquid, whatever liquid is in the rhubarb won’t be a problem.
The cookies are sweet and getting those little bites of “tart” were very nice.
The only other change I made was that I used vanilla bean paste instead of vanilla extract – pretty much the same thing.