Name: Rhubarb Shortbread Cookies
Prep time: 45 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 14 tablespoons salted butter, softened; 1 cup granulated sugar; ½ tablespoon vanilla extract; 1 cup all-purpose flour; 1½ cups spelt flour; 1 egg; 2 stalks red rhubarb; 2 tablespoons salted butter, softened; 2 tablespoons cream cheese, softened; 2 cups powdered sugar; Edible flower petals (optional)

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These Rhubarb Shortbread Cookies offer a delightful blend of buttery richness and tart rhubarb flavor, topped with a creamy rhubarb-infused icing. They're perfect for spring gatherings, afternoon teas, or simply as a sweet treat to enjoy with a cup of coffee.

Why I Love This Recipe

I appreciate how this recipe combines the classic texture of shortbread with the unique tang of rhubarb. The cookies are soft and slightly crumbly, and the rhubarb cream cheese icing adds a vibrant, natural pink hue without any artificial coloring. The addition of edible flower petals makes them not only delicious but also visually appealing, ideal for special occasions or as a thoughtful homemade gift.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Shortbread Cookies

14 tablespoons salted butter, softened
1 cup granulated sugar
½ tablespoon vanilla extract
1 cup all-purpose flour
1½ cups spelt flour
1 egg

For the Rhubarb Cream Cheese Icing

2 stalks red rhubarb
2 tablespoons salted butter, softened
2 tablespoons cream cheese, softened
2 cups powdered sugar
Edible flower petals (optional)

Directions

Prepare the Dough: In a mixing bowl, cream together the softened butter, granulated sugar, and vanilla extract until light and fluffy. Gradually add the all-purpose flour and 1 cup of the spelt flour, mixing until combined. Add the remaining ½ cup of spelt flour and the egg, mixing until a soft dough forms.
Chill the Dough: Place the dough between two sheets of parchment paper and roll it out into a rectangle approximately ¼ inch thick. Transfer the dough (still between the parchment) to the refrigerator and chill for 30 minutes.
Cut and Bake: Preheat the oven to 325°F (165°C). Remove the chilled dough from the refrigerator and cut it into 1½-inch squares. Place the squares onto an ungreased baking sheet and chill for an additional 15 minutes. Bake for about 15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Icing: Increase the oven temperature to 350°F (175°C). Wash and trim the rhubarb stalks, then cut them into 1-inch pieces. Place the rhubarb on a baking sheet and roast for about 10 minutes, or until soft. Allow the rhubarb to cool slightly.
Make the Icing: In a food processor or blender, combine the roasted rhubarb, softened butter, and cream cheese. Blend until smooth. Add the powdered sugar and blend again until the icing is creamy and well combined.
Assemble the Cookies: Once the cookies are completely cool, spread a layer of the rhubarb cream cheese icing on each one. If desired, garnish with edible flower petals for an elegant touch.

Servings and Timing

This recipe yields approximately 45 cookies. The total preparation and cooking time is about 1 hour and 45 minutes, including chilling and baking.

Variations

Flour Alternatives: If spelt flour isn't available, I can substitute it with whole wheat flour or use all-purpose flour entirely for a more traditional shortbread texture.
Flavor Enhancements: Adding a teaspoon of lemon zest to the icing can provide a refreshing citrus note that complements the rhubarb's tartness.
Decorative Options: Instead of flower petals, I might sprinkle finely chopped pistachios or a dusting of powdered sugar on top for a different aesthetic and flavor profile.

Storage and Reheating

Storage: I store the iced cookies in an airtight container in the refrigerator for up to 5 days to maintain their freshness.
Freezing: The uniced cookies can be frozen for up to a month. When ready to serve, I thaw them at room temperature and prepare the icing fresh.
Reheating: These cookies are best enjoyed at room temperature. If I prefer a slightly warm cookie, I let them sit out for a few minutes after removing them from the refrigerator.

FAQs

How do I prevent the shortbread from becoming too hard?

To ensure a tender texture, I avoid overmixing the dough and make sure not to overbake the cookies. Chilling the dough before baking also helps maintain the desired consistency.

Can I use frozen rhubarb instead of fresh?

Yes, I can use frozen rhubarb. I make sure to thaw and drain it well before roasting to prevent excess moisture from affecting the icing's texture.

Is it necessary to roast the rhubarb for the icing?

Roasting the rhubarb enhances its natural sweetness and softens it, making it easier to blend into a smooth icing. I find that this step significantly improves the flavor and texture of the icing.

What type of edible flowers are safe to use for decoration?

I use edible flowers like pansies, violets, or marigolds, ensuring they are pesticide-free and safe for consumption. It's important to verify that any flowers used are indeed edible.

Can I make the dough ahead of time?

Absolutely. I often prepare the dough in advance and store it in the refrigerator for up to 2 days. This allows me to bake the cookies fresh when needed.

Conclusion

These Rhubarb Shortbread Cookies are a delightful treat that combines the classic richness of shortbread with the tangy freshness of rhubarb. The natural pink hue of the icing and the optional floral garnish make them as beautiful as they are delicious. Whether for a special occasion or a simple indulgence, I find these cookies to be a perfect addition to any dessert table.

Rhubarb Shortbread Cookies

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Author: Sue
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour 45 minutes
Yield: 45 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Rhubarb Shortbread Cookies combine the buttery richness of classic shortbread with the tangy flavor of rhubarb, topped with a creamy rhubarb-infused icing and optionally decorated with edible flower petals.

Instructions

In a mixing bowl, cream together softened butter, granulated sugar, and vanilla extract until light and fluffy. Gradually add all-purpose flour and 1 cup of spelt flour, mixing until combined. Add the remaining ½ cup spelt flour and egg, mixing until a soft dough forms.
Place the dough between two sheets of parchment paper and roll it out into a ¼-inch thick rectangle. Chill in the refrigerator for 30 minutes.
Preheat oven to 325°F (165°C). Cut the chilled dough into 1½-inch squares, place on an ungreased baking sheet, and chill for another 15 minutes. Bake for 15 minutes or until edges are lightly golden. Cool on the sheet for 10 minutes, then transfer to a wire rack.
Increase oven temperature to 350°F (175°C). Wash, trim, and cut rhubarb into 1-inch pieces. Roast on a baking sheet for 10 minutes until soft. Allow to cool slightly.
In a food processor or blender, combine roasted rhubarb, softened butter, and cream cheese. Blend until smooth. Add powdered sugar and blend until creamy and well combined.
Spread icing on completely cooled cookies and garnish with edible flower petals if desired.