As evidenced by the fact that there are only four cookie recipes on this blog, the answer is NOT NEARLY ENOUGH!
Well, that’s all about to change, my friends, because (yep, you guessed it!) I’m participating in yet another monthly blog challenge, and this one is all about cookies!
Cookies, cookies, cookies!
Okay … let’s get on with the cookies, shall we?
This month’s Creative Cookie Exchange theme is “creative uses for the summer bounty” … tough one, right?
Yes! I wracked my brain, but the only things that came to mind when I conjured up images of “summer bounty” were savory — and while, yes, you *could* make a cookie with corn or zucchini in it, I just wasn’t feeling it. Not. at. all.
And even after I checked a list of fruits in season here in the Midwest, I was still feeling uninspired … until I scrolled down to the R’s and saw rhubarb.
Ding, ding, ding … we have a winner!
With that, please allow me to introduce you to my rhubarb shortcake cookies.
Now, to call them cookies may be a bit of a stretch as they’re more like miniature, portable versions of shortcake … but perhaps that makes them even better. Go ahead … eat them as a cookie. Or use them to top a bowl of fresh fruit with a dollop of whipped cream. Or split them in half, then fill them with pastry cream and strawberry jam to make decadent rhubarb shortcake cookie napoleans. Whatever you do, just make a batch and eat.
But eat them quickly. As noted in the recipe below, these cookies are best consumed within a day of making them. But don’t worry … make these for a potluck, a work event, or just for your family … I promise they’ll be gone in no time!
- 12 ounces rhubarb, cut into ¼-inch dice (2 cups)
- 2 teaspoons fresh lemon juice
- ¾ cup granulated sugar, divided
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon coarse salt
- 8 tablespoons cold unsalted butter, cut into small pieces
- ⅔ cup heavy cream
- Sanding sugar, for sprinkling
- Preheat the oven to 375°F. Line two large baking sheets with parchment paper
- In a small bowl, combine the rhubarb, lemon juice, and ¼ cup granulated sugar; stir together, then set aside.
- In a large bowl, whisk together the flour, baking powder, salt, and remaining ½ cup granulated sugar. Cut in the butter with a pastry cutter, or rub it in with your fingers, until mixture resembles coarse crumbs. Slowly pour the cream into the bowl, stirring until the dough starts to come together. Add the rhubarb mixture, then fold together to combine.
- Using a 2-inch ice cream scoop, drop the dough onto the parchment-lined baking sheets, spacing evenly apart. Sprinkle the dough with sanding sugar, then bake until golden brown, about 25 minutes.
- Transfer the cookies to a wire rack to let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.
The theme this month is Creative Uses for the Summer Bounty! Why should cookies be left out from the summer harvest? They shouldn’t! If you’re a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com, and she will add you to our Facebook group, where we discuss our cookies and share links.
You can also just use us as a great resource for cookie recipes — be sure to check out our Pinterest Board and our monthly posts. You’ll be able to find them the first Tuesday after the 15th of each month! If you’re looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made!
- Nectarine Drop Cookies from A Baker’s House
- Blueberry Pecan Rugelach from Karen’s Kitchen Stories
- Chocolate Chip Oatmeal Cookies with Zucchini and Almond fromThe Spiced Life
- Cherry Viennese Sandwich Cookies from Magnolia Days
- Jammy Gooseberry Oatmeal Cookies from Food Lust People Love
- Lemon Blueberry Cookies from Hezzi-D’s Books and Cooks
- Blackberry Thumbprints from Cookie Dough & Oven Mitt
- Breskvice (Jam Filled, Peach Shaped Cookies) from Spiceroots
- Rhubarb Shortcake Cookies from Rhubarb and Honey
- Lemonade Poppy Seed Linzer Cookie from Made with Love
- Raspberry Crumble Cookie Bars from from gate to plate