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.
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)
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.
Notes
- If spelt flour is unavailable, use whole wheat or all-purpose flour instead.
- Add lemon zest to icing for a citrus twist.
- Decorate with chopped pistachios or powdered sugar instead of flower petals.
- Store iced cookies in the fridge for up to 5 days.
- Freeze uniced cookies for up to 1 month and ice after thawing.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
