Name: Rhubarb Drop Cookies
Prep time: 20 min
Cook time: 20 min
Yield: 36
Ingredients: All-purpose flour - 2 cups; Baking soda - 1 teaspoon; Baking powder - 1 teaspoon; Ground cinnamon - 1 teaspoon; Ground cloves - ½ teaspoon; Salt - ½ teaspoon; Butter - ½ cup; White sugar - 1 cup; Egg - 1; Chopped rhubarb - 1 cup; Raisins (Optional) - ½ cup; Chopped nuts (Optional) - ½ cup; Flax seeds (Optional) - 3 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Rhubarb Drop Cookies

1. All-purpose flour - 2 cups

2. Baking soda - 1 teaspoon

3. Baking powder - 1 teaspoon

4. Ground cinnamon - 1 teaspoon

5. Ground cloves - ½ teaspoon

6. Salt - ½ teaspoon

7. Butter - ½ cup

8. White sugar - 1 cup

9. Egg - 1

10. Chopped rhubarb - 1 cup

11. Raisins (Optional) - ½ cup

12. Chopped nuts (Optional) - ½ cup

13. Flax seeds (Optional) - 3 tablespoons

How to cook deliciously - Rhubarb Drop Cookies

1. Stage

Preheat an oven to 375 degrees F (190 degrees C). Combine flour, baking soda, baking powder, cinnamon, cloves, and salt in a bowl. Set aside.

2. Stage

Beat the butter and sugar with an electric mixer in a large bowl until smooth. Beat the egg into the butter until completely blended, then stir in the rhubarb. Mix in the flour mixture until just incorporated. Fold in the raisins, nuts, and flax seeds; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.

3. Stage

Bake in the preheated oven until lightly browned, 12 to 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.