"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sour Cream Rhubarb Cookies Recipe

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This recipe for Sour Cream Rhubarb Cookies, by , is from The Bohrer Family Cookbook , 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!

Contributor:  
Contributor:  
Megan Brown

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, softened
3/4 cup sugar
1 egg
3/4 cup sour cream
1/2 tsp. vanilla extract
2 cups rhubarb, diced

Directions:
Directions:
Preheat oven to 350 degrees.

Line two cookie sheets with parchment paper.

In medium bowl, whisk together flour, baking powder and soda, and salt.

In a large bowl, beat the butter and sugar with electric mixer at medium speed until light and fluffy. Add the egg and beat to combine. Beat in sour cream and vanilla, making sure all ingredients are well combined.

Add 1/3 of the flour mixture and beat until combined. Add another 1/3 of the mixture and repeat until all ingredients are combined. Stir in the rhubarb.

Drop rough tablespoons of batter onto parchment, spacing them two inches apart. Bake 10-12 min, until the edges of the cookies start to brown and the tops get a little color. Let cool slightly, then move to cooling rack to finish.

Number Of Servings:
Number Of Servings:
40
Preparation Time:
Preparation Time:
25 min

 

 

 

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