What could be better than strawbery shortcake?! A strawberry rhubarb shortcake cookie! Fresh strawberries, tangy rhubarb, all on top of a buttery, soft sugar cookie, my idea of heaven.~Amy
Strawberry-Rhubarb Shortcake Cookies
1 cups fresh strawberries, sliced
1 cup sliced rhubarb
1/2 cup sugar
2 1/2 tbsp cornstarch
1 tsp fresh lemon juice
Zest of 1/2 a lemon
In a medium sized saucepan, whisk together sugar, cornstarch, and salt. Stir in strawberries, rhubarb, lemon juice, and 1/2 of the lemon zest. Cook over medium high heat, stirring constantly until bubbly and thick. Set aside.
1 1/3 cups butter
1 1/2 cups sugar
2 tsp vanilla
2 tsp baking powder
1 tsp coarse salt
3 1/2 cups flour
Additional sugar for coating
With an electric mixer, beat butter for 2-3 minutes.
Add sugar, beat until light and fluffy. Another 2-3 minutes.
Add eggs and vanilla, scrape down sides and beat until light and fluffy.
Add baking powder, salt, and flour and mix until just blended. Scoop dough into rounds and roll in sugar to coat. Place at least two inches apart, flatten slightly in the center with the bottom of a glass. Spoon a small amount of filling into the center, bake until lightly browned, 15-17 minutes.
Makes about 1 1/2 dozen large cookies
Recipe by Amy Richardson