Rhubarb cookies with jam

Rhubarb cookies with jam

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Emre Kesici

Emre Kesici

Food Editor at Kitchen Stories

"This is how one celebrates the arrival of spring: Turn the oven on, get the sweetest cookies ever in there, and pour yourself a cup of tea! The sweet scent covering the kitchen will be coming from the rhubarb that is blending into the simple cookie batter and the rhubarb-strawberry jam on top. While I was pitching and testing this recipe I’ve heard many times that some people can’t imagine rhubarb in a cookie. I’m happy to report these cookies have succeeded in converting everyone who tried them to absolute lovers. You’ll see, or rather taste, that every component works perfectly together here. Mother’s day, spring picnics, or sweet afternoon treats (I’ve also had them for breakfast some days to be honest), there’s no wrong occasion for a good jammy rhubarb cookie."
Difficulty
Easy 👌
Preparation
10 min
Baking
15 min
Resting
0 min

Ingredients

2Servings
MetricImperial
⅛ stalk
rhubarb
6⅔ g
strawberry-rhubarb jam
6⅔ g
pistachios
19⅛ g
butter
22½ g
sugar
⅛ tsp
lemon zest
⅛ tsp
salt
⅛
vanilla bean
⅛
egg
30 g
flour
⅛ tsp
baking powder

Utensils

oven, bowl, stand mixer with dough hook, cutting board, knife, fine sieve, baking sheet, parchment paper

Nutrition per serving

Cal208
Fat10 g
Protein3 g
Carb28 g
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  • Step 1/3

    Preheat oven to 175°C/350°F. In a bowl, mix butter, sugar, lemon zest, and salt with a mixer until smooth. Cut vanilla bean horizontally and scrape the paste. Then, beat vanilla paste and egg into the mix. Sift flour and baking powder in and mix everything together.
    • 19⅛ g butter
    • 22½ g sugar
    • ⅛ tsp lemon zest
    • ⅛ tsp salt
    • ⅛ vanilla bean
    • 30 g flour
    • ⅛ tsp baking powder
    • oven
    • bowl
    • stand mixer with dough hook
    • cutting board
    • knife
    • fine sieve

    Preheat oven to 175°C/350°F. In a bowl, mix butter, sugar, lemon zest, and salt with a mixer until smooth. Cut vanilla bean horizontally and scrape the paste. Then, beat vanilla paste and egg into the mix. Sift flour and baking powder in and mix everything together.

  • Step 2/3

    Cut rhubarb lengthwise, and dice into approx. 1 cm/0.3 in. small pieces. Roughly chop pistachio. Add both into the cookie dough mix and combine well. Once thoroughly mixed, scoop pieces out and place on a baking sheet lined with parchment paper.
    • ⅛ stalk rhubarb
    • 6⅔ g pistachios
    • baking sheet
    • parchment paper

    Cut rhubarb lengthwise, and dice into approx. 1 cm/0.3 in. small pieces. Roughly chop pistachio. Add both into the cookie dough mix and combine well. Once thoroughly mixed, scoop pieces out and place on a baking sheet lined with parchment paper.

  • Step 3/3

    Press lightly on each raw cookie ball with a teaspoon and spread strawberry rhubarb jam on top. Bake for approx. 15 min. until the edges are slightly golden brown. Once baked, let them cool and serve with more chopped pistachio on top if you like.
    • 6⅔ g strawberry-rhubarb jam

    Press lightly on each raw cookie ball with a teaspoon and spread strawberry rhubarb jam on top. Bake for approx. 15 min. until the edges are slightly golden brown. Once baked, let them cool and serve with more chopped pistachio on top if you like.

  • Enjoy your meal!

    Rhubarb cookies with jam

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