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| RHUBARB DROP COOKIES | |
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NO. 1: 1 c. chopped rhubarb 1 c. sugar 1/2 c. butter 1 egg, slightly beaten NO. 2: 2 c. flour 1/2 tsp. salt 1 tsp. cinnamon 1/2 tsp. ground cloves 1 tsp. baking soda 1 tsp. baking powder NO. 3: 1 c. raisins 1 c. nuts No. 1: Mix sugar, butter and eggs well. Add rhubarb. Add flour, salt, etc. from No. 2 then stir in No. 3. Drop by teaspoon on greased cookie sheet. Bake at 375 degrees for 12 to 15 minutes. Makes about 3 dozen. | |
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recipe reviews #72371
Canadian Gurlz (British Columbia) says:
The family enjoyed this recipe the first time around. I changed it a little by adding whole wheat flour and found that by using frozen rhubarb it added the extra moisture required because of the flour substitution. I am thinking I will try it again with a couple tablespoons of orange juice and a teaspoon of orange zest. Thank you for the superb recipe. Love love love it!
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