Description
Delightful cookies combining tangy rhubarb with sweet raspberries, perfect for snacks or dessert.
Ingredients
Scale
- 2/3 cup (160g) butter, softened
- 3/4 cup (150g) brown sugar
- 1/2 cup (100g) fine sugar
- 1 medium egg
- 1 tsp vanilla extract
- 2 cups (260g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (100g) rhubarb, diced
- 1 cup (100g) fresh raspberries (or frozen and thawed)
Instructions
- Prepare the fruit by washing and dicing the rhubarb, and gently drying the raspberries.
- In a mixing bowl, beat together the softened butter and both sugars until light and fluffy. Add the egg and vanilla extract, and mix well.
- In a separate bowl, combine the flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients until just combined.
- Carefully fold in the diced rhubarb and raspberries without crushing them too much.
- Chill the dough for at least one hour.
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Scoop portions of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 12-15 minutes until golden around the edges.
- Allow the cookies to cool on the sheet before transferring them to a wire rack.
Notes
For a special touch, you can drizzle icing over the cookies or serve them with vanilla ice cream.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg