Rhubarb-Filled Cookies

The dough is mild and soft, the rhubarb filling is like a delicious rhubarb jam.

Makes approximately 4 1/2 dozen


Ingredients:
DOUGH
1 cup butter, softened
1 cup sugar
1 cup brown sugar
4 eggs
4 1/2
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon, if desired

FILLING
3 1/2 cups chopped fresh or frozen (thawed) rhubarb
1 1/2 cups sugar
6 Tbs. water
1/4 cup cornstarch
1 tsp vanilla extract

~ Preheat oven to 375 F.
In a large bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Combine flour, baking soda, salt, and cinnamon (if desired). Gradually add the flour mixture to butter mixture and mix well. Dough will be sticky.
For filling, combine rhubarb, sugar and 2 Tbs. of water. Bring to a boil. Reduce heat and simmer for 10 minutes, or until thickened, stirring often. Combine cornstarch and remaining 4 Tbs. water, mix until smooth. Add to rhubarb, and bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat, stir in vanilla.
Drop dough by tablespoonfuls 2 inches apart onto ungreased baking sheets. Using your finger, make an indentation in the dough, pressing the middle outwards to build up the sides. Fill with a teaspoon of filling. Top with a 1/2 teaspoon of dough, allowing filling to show. Bake for 8-10 minutes or until lightly browned. Remove to wire racks to cool.