If you are looking for a cookie that will be a HIT with everyone …. HERE IT IS:
Sour Cream Rhubarb Cookies
Bright pink bits of rhubarb peek out from these pretty cookies, which are tangy, tart, and lightly sweet all at once. The sour cream adds a smoothness that makes each bite a pleasure. With their soft, light-as-air texture, they practically melt in your mouth.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 3/4 cup sour cream
- 1/2 teaspoon vanilla extract
- 2 cups rhubarb, diced
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter and sugar together with an electric mixer at medium speed until light and fluffy. Add the egg and beat to combine. Beat in the sour cream and vanilla, making sure all the ingredients are well combined.
ADD THE RHUBARB TO THE FLOUR MIXTURE … MIX TO COAT THE RHUBARB.
Add 1/2 of the flour mixture and beat until combined. Add the rest of the flour mixture and mix until all the ingredients are combined.
Drop heaping teaspoon of batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake 10 to 12 minutes, until the edges of the cookies start to brown and the tops of the cookies get a little color. Let cool slightly, then remove to a rack to cool completely.
Makes about 40 cookies.