Rhubarb Shortcake Cookies
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Serves: 24 cookies
 
Ingredients
  • 1½ cups fresh rhubarb / chopped
  • 2 TB sugar
  • 2 TB flour
  • 2 cups flour
  • 1 cup sugar
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • dash of salt
  • ½ tsp ginger
  • 1 stick cold butter / diced
  • ½ cup Greek yogurt
  • 1 tsp vanilla
  • 1 cup powdered sugar
  • 5 TB heavy cream
Instructions
  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
  2. Chop rhubarb, toss with flour and sugar, and set aside.
  3. In a large bowl, combine dry ingredients. Next, add in diced butter and use a pastry blender (or your hands) to cut in butter until it resembles fine crumbs. Fold in yogurt and vanilla with crumb mixture until it forms a sticky dough, adding more yogurt if necessary. Finally, fold in rhubarb until evenly distributed.
  4. Use a medium ice cream scoop to form dough into even balls and arrange 12 cookies on the baking sheet. Bake for 15-18 min until lightly golden. Working in batches until all cookies have been baked.
  5. Let cool on a cooling rack. When cookies are cool, combine powdered sugar and heavy cream to form a glaze and drizzle over cookies.
Recipe by at https://www.adventuregathereat.com/rhubarb-shortcake-cookies-2/