Rhubarb Sandwich Cookies

Sandwich cookies are a lunch-box staple, but the addition of rhubarb and cardamom make these golden-brown treats feel all the more grown-up. 

Rhubarb Sandwich Cookies

Søren Staun Petersen's recipe for cardamom-spiced cookies spread with a rhubarb compote icing.

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Ingredients

Dough

• 2½ cups all-purpose flour
• 1 tsp ground cardamom
• pinch salt
• 1 cup unsalted butter cubed
• 1¼ cups icing sugar
• 1 tbsp vanilla sugar
• 1 egg

Icing

• 1 egg white
• 1 cup icing sugar
• 1 drop vinegar or water
• ⅓–½ cup rhubarb compote see note

Instructions

 

• In large bowl, whisk together flour, cardamom and salt. Using hands, crumble butter into flour until it has a sandy consistency.
• Add icing sugar and vanilla sugar; stir in egg and quickly knead dough together. Wrap dough in plastic wrap, press into a disk and refrigerate for 1 hour.
• Preheat oven to 375°F.
• On lightly floured work surface, roll out dough to ⅛-inch thickness; using small, round cookie cutter or glass, cut out 32 shapes and place on two parchment-paper-lined baking sheets.
• Bake 1 sheet at a time until slightly golden, about 10 minutes. Let cool on rack.
• Using hand mixer, beat egg white in bowl until silky; beat in icing sugar, little by little, until mixture has a toothpaste-like consistency. Beat in vinegar at the end.
• Spread icing on flat side of half the cookies. Spoon 1 tsp rhubarb compote on flat side of remaining cookies; sandwich halves together.

Notes

To make rhubarb compote, stir together 5 cups chopped rhubarb, 1¼ cups cane sugar and 1 split and scraped vanilla bean (both pod and seeds) in a pot. Cook over medium-low heat, stirring, until thickened.

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Recipes excerpted from Rhubarb by Søren Staun Petersen (translated from Danish by Natalie Pitu), adapted for ELLE Gourmet. Copyright © 2018 Søren Staun Petersen. English translation © 2022 Natalie Pitu. Reproduced by arrangement with TouchWood Editions. All rights reserved.