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Rhubarb Wafer Cookies

Rhubarb Wafer Cookies | The Gray Boxwood

Rhubarb Wafer Cookies | The Gray Boxwood

I’m going to admit something right away: this cookie is a vehicle for the filling. Sometimes the entire cookie as a whole is the focus but this rhubarb-frosting-like filling is really mind blowing and the whole reason I devised this cookie. Rhubarb has always been normal for me. I grew up with a huge patch of this springtime vegetable (we usually only use it as a fruit) and as a family, we always baked delicious treats with it. As I’ve aged, I’ve come to realize rhubarb isn’t always normal for everyone. So if you aren’t used to it, this is the perfect gateway cookie to the world of rhubarb!

Rhubarb Biscuit Cookies
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For the cookies
  1. 1 cup butter, room temperature
  2. 1/3 cup heavy whipping cream, room temperature
  3. 2 cups flour
For the filling
  1. 1 cup finely chopped rhubarb
  2. 2 teaspoons lemon zest
  3. 2 tablespoons lemon juice
  4. 1/4 cup sugar
  5. 2 teaspoons cornstarch
  6. 1 teaspoon salt
  7. 1/4 cup butter, room temperature
  8. 1 cup powdered sugar
  9. 1 teaspoon vanilla
For the cookies
  1. Cream the butter. Add the flour and cream. Mix until completely incorporated and combined. Wrap in plastic wrap and chill 45 minutes.
  2. Preheat oven to 350 degrees.
  3. Remove dough from fridge and cut into two pieces. Working with one piece at a time, roll to 1/8 inch thick.
  4. Cut out 1 1/2 inch rounds, pat both sides of cookie in sugar and place on parchment-lined baking sheet.
  5. Prick cookies with a fork to prevent bubbles and bake in preheated oven until puffed and crisp, 7-10 minutes.
  6. Remove from oven and cool. While cooling, continue to bake cookies and make filling.
For the filling
  1. Mix the rhubarb, lemon zest, lemon juice, sugar, cornstarch and salt together. Bring to a boil.
  2. Turn down to a simmer and continue to cook until thickened and jam-like, 10-15 minutes.
  3. Remove from heat and cool, 45 minutes.
  4. Once cooled, whip the butter and add the rhubarb jam, sugar and vanilla.
  5. Whip until smooth. Add more sugar to thicken, if needed.
  6. To assemble cookies, spread 2 teaspoons of filling on bottom of one cooled cookie and top with another, making a sandwich.
The Gray Boxwood http://www.thegrayboxwood.com/
This is too much writing for the ease of these cookies, I promise. They are fun, simple and oh so good!

Rhubarb Wafer Cookies | The Gray Boxwood

Rhubarb Wafer Cookies | The Gray Boxwood

Rhubarb Wafer Cookies | The Gray Boxwood

Video and images by The Gray Boxwood

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  • Annette F
    May 19, 2017 at 9:49 AM

    I am looking forward to trying these. I was surprised the cookies didn’t have any sugar in it, but the outside coating must make up for that! Thanks for sharing this!

  • Heather
    June 19, 2017 at 10:52 PM

    I made these for my family and we loved them! Next time I will dice the rhubarb more finely instead of only doing medium dice. Thanks for the recipe!