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Sour Cream Rhubarb Cookies Recipe

   
 

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     Sour Cream Rhubarb Cookies

Category   Desserts - Breads
Sub Category   None
Servings   25 large or 40 small
Preptime   25 minutes

Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon 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

Instructions
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. ( I just lightly sprayed pans)
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 1/3 of the flour mixture and beat until combined. Add another 1/3 of the flour mixture and repeat until all ingredients are well combined. Stir in the rhubarb.
Drop rough tablespoons of batter on to the prepared baking sheets spacing them about 2 inches apart. Bake 10-12 minutes, until the edges start to brown and tops get a little color. Let cool slightly, then remove to a rack to cool completely.


Originally Submitted
5/25/2017





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