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Sour Cream Rhubarb Cookies Recipe

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This recipe for Sour Cream Rhubarb Cookies is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ cup butter, softened
¾ cup sugar
1 egg
¾ cup sour cream
½ tsp. vanilla extract
2 cups rhubarb, diced
Directions:
Directions:
Preheat oven to 350º. Line 2 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 ⅓ of the flour mixture and beat until combined. Add another ⅓ of the flour mixture and repeat until all the ingredients are combined. Stir in the rhubarb.

Drop rough tbsp. 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, them remove to a rack to cool completely.
Number Of Servings:
Number Of Servings:
40
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
We like these better as bars rather than cookies. Spread batter in 9 x 13 inch pan and bake at 350º for 35-40 minutes.

 

 

 

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