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RHUBARB COOKIES
Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 lb Butter
1 c Sugar, brown, light
1 Egg
1 c Cooked rhubarb, drained **
2 c Flour
1/4 ts Salt
1 t Baking soda
1 t Nutmeg, grated
1 t Cinnamon
1/2 ts Ground cloves
3 tb Crystallized ginger -- finely
-chopped (opt)
1/2 c Walnuts -- chopped
1 c Raisins
** To cook rhubarb: Use a proportion of 4 cups sliced
rhubarb cut in 1/2-inch pieces to 1 cup sugar. Toss
the rhubarb and sugar together and let steep overnight
(you will be amazed at how much juice the rhubarb
gives off). Pour off 3/4 cup of the liquid and use
for a drink. Cook the rhubarb slices in the remaining
until just tender but still holding their shape, less
than 5 minutes. The rhubarb is ready to eat as is, to
use in other recipes, or to freeze in containers.
Cream the butter and sugar together. Add the egg and
beat until light, then stir in the rhubarb. Stir the
flour, salt, baking soda, and spices together and toss
until thoroughly mixed. Stir the dry ingredients into
the rhubarb mixture until the two are blended, then
fold in the optional ginger, the walnuts, and the
raisins. Drop the batter by the tablespoonful onto
greased baking sheets about 1 1/2 inches apart, and
bake in a preheated 350 F oven for 12 minutes, until
lightly browned at the edges.
[ The L. L. Bean Book of NEW New
England Cookery ]
per Fred Peters
Submitted By WARING@IMA.INFOMAIL.COM (SAM WARING) On
19 JUN 1995 122211 ~0500
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