Rhubarb and strawberry cookies

• For 24 people
• Preparation time (dont cuisson) : 45 minutes
• Cooking time : 12 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Cookie Dough
  • All-purpose flour : 2 cups
  • Baking powder : 1 teaspoon
  • Salt : 1/2 teaspoon
  • Unsalted butter (softened) : 1/2 cup
  • Granulated sugar : 1 cup
  • Egg : 1
  • Vanilla extract : 1 teaspoon
  • Rhubarb (finely chopped) : 1 cup
  • Strawberries (diced) : 1/2 cup
• Glaze
  • Powdered sugar : 1 cup
  • Lemon juice : 2 tablespoons

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 350°F (175°C).
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Beat in the egg and vanilla extract until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in the chopped rhubarb and diced strawberries.
• Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
• Bake for 12-15 minutes, or until the edges are golden brown.
• Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
• Glaze
• In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
• Drizzle the glaze over the cooled cookies.
• Allow the glaze to set before serving.

Tips

• Make sure to finely chop the rhubarb to ensure it bakes evenly in the cookies.
• You can substitute the strawberries with other berries if desired.

Information

• These cookies are best enjoyed within a few days of baking.
• Store them in an airtight container to keep them fresh.