Cream the butter, sugar, egg, and vanilla. Add dry ingredients, and add the milk slowly. Mix well.
Drop by spoonfuls onto a greased cookie sheet or parchment paper.
Bake at 350 for 20 minutes until golden.
Mix in a bowl, icing sugar and orange juice. Drizzle cookies.
Baking Decorations is a blog where you can share and discover recipes, decorating ideas and step by step instructions for baking and decorating cakes, cupcakes and cookies.
RHUBARB-COOKIES AND COCONUT
4 tblsp. milk
1/2 cup shortening
1 tsp. vanilla
1 tsp. baking soda
3/4 cup dark raisins
1 1/3 cup brown sugar
1/2 tsp. salt
1 cup diced rhubarb
1 tsp. nutmeg
2 1/4 cups all purpose flour
Blend the shortening and sugar first. Add the egg and dry ingredients. Add the milk gradually. Add the remaining ingredients.
Place small spoonfuls onto a greased cookie sheet, or parchment paper. Bake at 350F for 15 minutes. Makes approximately 4 dozen cookies.
Sift the dry ingredients. Cut in shortening until crumb-like. Add milk and egg slowly. Stir until moistened.
Roll out into a rectangular shape on a floured board. Brush with a little melted butter and a sprinkle of sugar.
Mix together 3 1/2 cups of fresh or frozen chopped rhubarb, 1 cup white sugar and 2 tblsp. melted butter.
Spread this mixture on the rolled out dough. Begin to roll (shortest end) like a jellyroll. Slice into 1 inch pieces and place in a 13 x 9 pan. Bake at 400F for 30 minutes. Drizzle with white icing. (optional)
RHUBARB-COOKIES WITH FILLING
For the filling, combine:
3 cups chopped rhubarb
1 1/2 cups white sugar
3 tblsp. of water combined with 1/4 cup cornstarch
Bring to a boil over low heat until thickened. Stir frequently. Simmer on low at least 12 minutes and remove from heat.
Add 1 1/2 tsp. vanilla extract. Set Aside.
A reader has reported this dough recipe a bit sticky and heavy and mainly very "cakey." Though some people might prefer this form of a cookie, I would be inclined to cut the eggs called for to 2 to reduce that cakiness. Your choice.
1 cup sugar
1 cup brown sugar
1 tsp. baking soda
1 cup soft butter
4 1/2 cups all purpose flour
Mix the butter and sugars, and slowly add the
eggs. Continue with the dry ingredients.
Drop by spoonfuls onto cookie sheets with parchment paper
Make an indentation in each cookie, and spoon in a bit
of the rhubarb mixture. Top the cookie with a little
bit of dough. (very small - 1 tsp. will do)
Bake at 350F for 10 minutes or just until lightly golden.
This recipe makes approximately 5 dozen cookies.
TIP: Don't discard the rhubarb mixture if you have any
left. It makes a wonderful jam or topping on a dessert.