This Rhubarb Cookie Recipe made with raisins and pecan nuts turned out amazingly moist and FULL of flavor ... an easy recipe idea with rhubarb!
Cookies made with a vegetable!
Check out the pictures!
Even those who claim not to like rhubarb will ♥ love these cookies!
I used frozen rhubarb for this recipe, but you can use fresh OR frozen rhubarb.
This recipe yields 4 dozen delicious cookies ... with red rhubarb peeking out between chopped nuts, coconut, raisins, and fantastic cookie dough!
A great idea for cookies for a Christmas Cookie Tray!
Note - you can use fresh OR frozen rhubarb for this rhubarb recipe.
If you chose to use frozen rhubarb, be sure to thaw the frozen rhubarb in a sieve, over a bowl, and discard the excess liquid.
Also, you may need to thaw a little more frozen rhubarb to have 1 cup thawed rhubarb, as it tends to "shrink" when thawing.
2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 tsp. baking soda
1/4 tsp. nutmeg, optional
1/2 cup shortening, softened
1 1/3 cup brown sugar, packed
1 medium size egg
1/2 cup milk (lukewarm)
1 cup raisins
2/3 cup chopped pecans or walnuts
1/2 cup desiccated coconut (I used unsweetened coconut)
1 cup chopped fresh or * frozen rhubarb
In a medium size bowl, combine the flour, salt, cinnamon and the baking soda.
In another, larger bowl, mix together with a fork, the shortening and the brown sugar.
Mix in the egg.
Add in the dry ingredients (flour mixture), alternating with the milk.
Gradually add in the raisins, chopped nuts, coconut and the chopped rhubarb, and continue to mix (use a fork or a wooden spatula, or your hands!), until the batter is well combined.
Drop by spoonful on a parchment lined cookie baking tray (see picture).
The cookies do not need to be spaced too far apart on the cookie baking tray because they do not spread very much while baking in the oven.
Bake at 375° F in the center of the oven, for about 12 - 14 minutes or until the cookies begin to turn golden brown.
Yield: about 4 dozen sCrUmPtIoUs Rhubarb Raisin Cookies
★ You can easily freeze a portion of this batch of cookies in an air-tight, freezer-safe container. They will freeze well for up to 4 weeks.
That way you will have a hand snack for unexpected guests for coffee or tea, or a treat to pack into your lunch bag to enjoy at school or at work!
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