Rhubarb and Almond Cookies
These Rhubarb and Almond Cookies are a delight with the tartness of the rhubarb and the texture of the almonds and oats! Give them a try!
Servings: 32 cookies
Equipment
Ingredients
- ½ cup butter softened
- ½ cup brown sugar
- ¼ cup white sugar
- 1 egg
- ½ teaspoon almond extract
- 1 cup all purpose flour
- 1 cup old fashioned oats
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup diced rhubarb small
- ½ cup sliced almonds
Instructions
- In a large bowl, cream butter and sugars. Add egg and almond extract.
- Beat until incorporated completely.
- In an additional bowl, combine flour, baking soda, and salt. Add to the wet ingredients along with the oats.
- Stir until just combined. Fold in the rhubarb and sliced almonds.
- Drop by tablespoonsful 2 inches apart on lined baking sheets.
- Bake at 350 degrees for 11-12 minutes or until set.
- Allow to cool a few minutes before removing to wire racks to cool completely.
Notes
These will be a soft cookie. Be sure to keep them in a flat container to make sure they don't fall apart.