Lois Ann’s Rhubarb Cookies
By Yankee Magazine|May 23 2002|
Apple is a good substitute if you don’t have access to fresh rhubarb, but the rhubarb adds a pleasant tartness and texture.
Yield
3 to 4 dozen
Ingredients
1/2 cup solid vegetable shortening
1 cup brown sugar
1 egg
2 cups all-purpose white or whole-wheat pastry flour
2 teaspoons baking powder
dash of salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1/4 cup milk
1 cup diced rhubarb (or apple)
1/2 cup raisins
1 cup chopped walnuts
Instructions
Preheat the oven to 350 degrees F. Grease two baking sheets.
In a mixing bowl, cream together the shortening and sugar. Add the egg and beat until smooth. Sift together the flour, baking powder, salt, and spices. Add the flour mixture to the creamed mixture with the milk; beat until smooth. Mix in the fruit and nuts. Drop by the teaspoonful onto the baking sheets.
Bake for about 12 minutes or until lightly browned. Remove to wire racks to cool completely.
I was surprised by how much I liked these cookies. I was out of cloves and used cardamon (1/4 teaspoon), delicious!