Description: Buttery, crumbly shortbread cookies studded with tart and tangy softened rhubarb. A delightful springtime treat that balances sweetness and acidity perfectly.
Ingredients:
- 8 ounces (225g) fresh rhubarb, diced into 1/4-inch pieces
- 1 cup (2 sticks, 226g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour, plus more for dusting
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon pure vanilla extract
Preparation:
Step 1: Prepare the Rhubarb. Begin by washing and trimming the rhubarb stalks. Dice them into small, uniform pieces (about 1/4-inch). The smaller the pieces, the better they will incorporate into the dough and ensure even baking.
Step 2: Cook the Rhubarb. In a medium-sized saucepan, place the diced rhubarb. Cook over medium heat, stirring occasionally, for approximately 5-7 minutes. You’ll notice the rhubarb will soften and release its juices. The goal is to partially cook the rhubarb, making it tender and allowing some of the excess moisture to evaporate. This step is crucial to prevent the cookies from becoming soggy. Remove from heat and transfer the cooked rhubarb to a bowl to cool completely. Letting the rhubarb cool ensures that it doesn’t melt the butter in the dough.
Step 3: Cream the Butter and Sugar. In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), cream together the softened butter and granulated sugar. Beat on medium speed for 3-5 minutes until the mixture becomes light, fluffy, and pale in color. This step is essential for incorporating air into the dough, which will result in a tender and crumbly shortbread texture. Scrape down the sides of the bowl as needed to ensure even mixing.
Step 4: Add Vanilla Extract. Once the butter and sugar are properly creamed, add the vanilla extract to the bowl. Mix on low speed until just combined. The vanilla extract enhances the flavor of the cookies and complements the tartness of the rhubarb.
Step 5: Combine Dry and Wet Ingredients. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the butter mixture, mixing on low speed until a dough just comes together. Be careful not to overmix the dough, as this can develop the gluten in the flour, resulting in tough cookies. The dough should be slightly crumbly but hold together when pressed.
Step 6: Incorporate the Rhubarb. Gently fold in the cooled, cooked rhubarb into the dough. Distribute the rhubarb evenly throughout the dough. Handle the dough gently to avoid breaking the rhubarb pieces too much.
Step 7: Shape the Cookies. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents the cookies from sticking and ensures even baking. Take a small portion of the dough (about 1 tablespoon), and roll it into a 1-inch ball. Place the ball on the prepared baking sheet, leaving some space between each cookie.
Step 8: Flatten the Cookies. Gently flatten each cookie with the back of a fork, creating a criss-cross pattern. This not only gives the cookies a visually appealing look but also helps them bake evenly.
Step 9: Bake the Cookies. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown. Keep a close eye on the cookies to prevent them from burning. The baking time may vary depending on your oven.
Step 10: Cool and Serve. Remove the baking sheet from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This allows the cookies to firm up and prevents them from breaking.
Why You Will Love This Recipe
These Rhubarb Shortbread Cookies are a delightful treat that offers a unique combination of flavors and textures. The buttery, crumbly shortbread provides a melt-in-your-mouth sensation, while the tart and tangy rhubarb adds a refreshing twist. The cookies are not overly sweet, making them perfect for those who appreciate a more balanced flavor profile. They’re also incredibly easy to make, requiring only a few simple ingredients and straightforward steps. Whether you’re a rhubarb enthusiast or simply looking for a new and exciting cookie recipe, these Rhubarb Shortbread Cookies are sure to become a favorite. The slight tartness of the rhubarb contrasts beautifully with the rich butter flavour. They’re also beautiful cookies – perfect for a tea party or a simple treat for yourself.
Serving Suggestions:
- Enjoy warm with a cup of tea or coffee.
- Serve as a dessert alongside a scoop of vanilla ice cream.
- Crumble over yogurt or fruit for a delicious topping.
- Pack in a lunchbox for a delightful midday treat.
- Offer as a homemade gift for friends and family.
- Dust with powdered sugar for a festive touch.
Tips:
- Use high-quality butter for the best flavor. European-style butter with a higher fat content will produce a richer, more flavorful cookie.
- Don’t overmix the dough to avoid tough cookies.
- Chill the dough for 30 minutes before shaping for easier handling.
- For a more intense rhubarb flavor, add a tablespoon of rhubarb jam to the dough.
- Store the cookies in an airtight container to maintain their freshness.
- Add a pinch of ground ginger or cinnamon to the dough for extra warmth.
- Use a cookie cutter to create different shapes.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Nutritional Information: (Approximate, per cookie)
- Calories: 120
- Protein: 1 gram
- Sodium: 20 milligrams
Conclusion
These Rhubarb Shortbread Cookies are a testament to the simple yet extraordinary combinations that can be achieved in baking. The tartness of the rhubarb paired with the rich, buttery shortbread creates a symphony of flavors that dance on your palate. This recipe is perfect for springtime baking, showcasing the seasonal rhubarb in a delightful and accessible way. With its ease of preparation and satisfying results, this cookie recipe is sure to become a cherished addition to your baking repertoire. They’re a perfect balance of sweet and tart, crumbly and tender, and are guaranteed to bring a smile to anyone who tastes them. These cookies are delicious.
Questions and Answers About This Recipe:
Q1: Can I use frozen rhubarb instead of fresh? A: Yes, you can use frozen rhubarb. Thaw it completely and drain any excess liquid before dicing and cooking it. Make sure to pat it dry with paper towels to remove any remaining moisture before adding it to the dough. Excess moisture can make the cookies soggy.
Q2: My dough is too dry and crumbly. What should I do? A: If your dough is too dry, try adding a tablespoon of ice water or milk at a time until the dough comes together. Be careful not to add too much liquid, as this can make the cookies tough. Alternatively, ensure your butter was adequately softened. If it’s too cold, it won’t cream properly with the sugar, resulting in a dry dough.
Q3: Can I make these cookies ahead of time? A: Yes, you can prepare the dough ahead of time. Wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days. When you’re ready to bake, let the dough sit at room temperature for a few minutes to soften slightly before rolling and shaping the cookies. You can also bake the cookies ahead of time and store them in an airtight container at room temperature for up to 5 days.
Q4: Can I substitute the all-purpose flour with gluten-free flour? A: Yes, you can substitute the all-purpose flour with a gluten-free blend designed for baking. Look for a blend that contains xanthan gum, as this will help to bind the ingredients together and create a texture similar to traditional shortbread. Note that the texture may be slightly different, and the cookies may be a bit more delicate.
Q5: I don’t have vanilla extract. Is there a substitute I can use? A: Yes, you can substitute the vanilla extract with almond extract (use 1/4 teaspoon instead of 1/2 teaspoon), lemon zest (from one lemon), or a pinch of ground cardamom. These alternatives will add a different flavor dimension to the cookies, but they will still be delicious. Alternatively, you can omit the vanilla extract altogether; the cookies will still be flavorful thanks to the butter and rhubarb.
