I created this divine cookie recipe today
using fresh rhubarb a kind neighbor provided to me.
These snickerdoodles turned out to be incredibly awesome,
and my husband loves 'em too...
Yields: 7 Doz.
Prep: 20 Mins.
Bake: 12 to 14 Mins.
1 cup unsalted butter, at room temperature
1-1/2 cups dark brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
3-3/4 to 4 cups all-purpose flour
--(depending upon moistness of fresh rhubarb)
1 teaspoon baking soda
½ teaspoon baking powder
2 teaspoons cream of tartar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Pinch of fine-grain kosher salt
2 cups finely-chopped fresh rhubarb
--1/2 cup granulated sugar
--1 teaspoon ground cinnamon
Mix 1/2 cup sugar and 1 teaspoon cinnamon in a shallow, flat-bottom bowl, and set aside.
Preheat oven to 375 degrees. Line a couple baking sheets with parchment paper or use a Silpat liner.
With a hand mixer, blend together butter and granulated sugar in a medium bowl until smooth. Add eggs, vanilla, and mix to incorporate. Sift into another medium bowl the flour, baking soda, baking powder, cream of tartar, cinnamon, ginger, and fine-grain kosher salt. Using a wooden spoon, mix the flour mixture into the wet ingredients, until incorporated. Fold in rhubarb, just until combined. (Add additional sifted all-purpose flour at this point, if needed, to adequately form balls.)
Roll dough into 1” balls, and alternately coat the outside of each with the cinnamon/sugar mixture. Place cookies on prepared baking sheets spaced 1” apart, and bake for 10 to 12 minutes; remove to a cooling rack, and repeat until dough is gone. – Enjoy!