Here’s a delicious Rhubarb Shortbread Cookies recipe — buttery, tangy, and perfect for summer!
Rhubarb Shortbread Cookies Recipe
Ingredients:
For the shortbread:
1 cup (2 sticks) unsalted butter, softened
½ cup powdered sugar
1 tsp vanilla extract
2 cups all-purpose flour
¼ tsp salt
For the rhubarb topping/filling:
1½ cups fresh or frozen rhubarb, diced
¼ cup granulated sugar
1 tsp lemon juice
1 tsp cornstarch (optional, for thickening)
Instructions:
Make the rhubarb filling:
In a small saucepan, combine rhubarb, sugar, and lemon juice.
Cook over medium heat until rhubarb breaks down and mixture thickens (about 8–10 minutes). Stir occasionally.
If needed, stir in cornstarch to thicken.
Let cool completely.
Prepare the shortbread dough:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
In a large bowl, cream the butter and powdered sugar until light and fluffy.
Add vanilla extract, then gradually mix in flour and salt until a soft dough forms.
Shape the cookies:
Roll dough into 1-inch balls. Place on baking sheet, spaced about 2 inches apart.
Use your thumb or a spoon to make an indentation in the center of each.
Fill each indentation with a small spoonful of the cooled rhubarb mixture.
Bake:
Bake for 14–16 minutes or until edges are just turning golden.
Let cool on the baking sheet for a few minutes, then transfer to a wire rack.
Notes:
Store in an airtight container for up to 4 days.
Add a dusting of powdered sugar or drizzle of vanilla glaze for extra flair!
