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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Sour Cream Rhubarb Cookies Recipe

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This recipe for Sour Cream Rhubarb Cookies is from Ballinger Recipes, 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:  
1 1/2 cups 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
2 cups rhubarb, diced
Directions:
Directions:
Preheat oven to 350. 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 mixture and repeat until all is well combined. Stir in rhubarb.
Drop rough Tbsp of batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake 10-12 minutes, until the edges of the cookies start to brown and the tops of the cookies get a little color. Let cook slightly, then remove to a rack to cool completely.

 

 

 

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