These delectable cookies deserve a spot on your spring baking list every year.
- Prep time 45 minutes
- Total time 1 hour & 45 minutes
- Portion size 10 servings
- Credits : Canadian Living
Ingredients
Icing:
Cookies:
Method
Rhubarb Icing Preheat oven to 375°F. Place rhubarb on lightly greased pie plate and sprinkle with sugar. Bake until rhubarb is soft, about 15 minutes. Let cool.
Meanwhile, reduce oven temperature to 350°F. In food processor, pulse rhubarb, butter and vanilla until combined. Add icing sugar, 1 cup at a time, pulsing until smooth and scraping side as necessary, 1 to 2 minutes. Set aside in refrigerator.
Cookies Line large baking sheet with parchment paper. In bowl, using electric mixer on high speed, cream butter. Reduce speed to medium; gradually beat in flour, ground almonds, sugar and almond extract. Beat until smooth, about 2 minutes. Using hands, form 20 balls (about 1 tbsp each), placing 1 inch apart on prepared baking sheet. Bake until cookies are lightly golden, about 14 minutes. Transfer baking sheet to wire rack and let cool completely, at least 30 minutes.
Assembly Spread heaping tablespoon of Rhubarb Icing on each of half of the cookies; top with remaining cookies, pressing lightly to adhere.
TEST KITCHEN TIP
Choose the pinkest rhubarb you can find to obtain a pretty icing colour. Freeze leftover icing for up to 3 months to use on other cookies or cupcakes.
Nutritional facts PER SANDWICH COOKIE about
- Iron 0.8 mg
- Fibre 1 g
- Sodium 90 mg
- Sugars 43 g
- Protein 3 g
- Calories 355
- Total fat 14 g
- Cholesterol 30 mg
- Saturated fat 7 g
- Total carbohydrate 54 g
