These cookies are perfect for taking to a party.
Check out what my pals over at Today had to say about this recipe:
“Bright pink bits of rhubarb peek out from these pretty cookies, which are tangy, tart, and lightly sweet all at once. The sour cream adds a smoothness that makes each bite a pleasure. With their soft, light-as-air texture, they practically melt in your mouth.”
I used frozen rhubarb that I had in my freezer from summer and these cookies turned out great!
Ingredients
1 1/2 cups Gold Medal all-purpose flour
1 teaspoon Clabber Girl baking powder
1/2 teaspoon Arm & Hammer baking soda
1/2 teaspoon Morton salt
1/2 cup Land O Lakes butter, softened
3/4 cup Domino sugar
1 Eggland’s Best egg
3/4 cup Daisy sour cream
1/2 teaspoon McCormick vanilla extract
2 cups rhubarb, diced
Instructions
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter and sugar together with an electric mixer at medium speed until light and fluffy. Add the egg and beat to combine. Beat in the sour cream and vanilla, making sure all the ingredients are well combined.
Add 1/3 of the flour mixture and beat until combined. Add another 1/3 of the flour mixture and repeat until all the ingredients are combined. Stir in the rhubarb.
Drop rough tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake 10 to 12 minutes, until the edges of the cookies start to brown and the tops of the cookies get a little color. Let cool slightly, then remove to a rack to cool completely.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve these cookies with a tall glass of milk!
Thank you to Today for this great recipe.
