Rhubarb Cookie
Ingredients
- 1 1/2 cup frozen rhubarb squeeze out liquid well
- 1/2 cup granulated sugar
- 2 cups Meadowlark pastry flour
- 2 tsp baking powder
- 1/2 tsp salt
- 7 tbsp butter cut into small pieces
- 3/4 cup sour cream
- 1 egg
Instructions
- Combine dry ingredients.
- Put the butter into the mixture until crumbly.
- Add sour cream and rhubarb.
- Drop onto cookie sheet. Mush down a little.
- Sprinkle with coarse sugar if desired.
- Bake at 350 for 15 minutes or until golden brown.