Rhubarb Sandwich Cookies
These rhubarb sandwich cookies combine cardamom-spiced butter cookies with sweet-tart rhubarb compote and icing.
Ingredients
Pastry
- 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
Rhubarb Compote
- 5 cups rhubarb chopped
- 1⅓ cups cane sugar or granulated sugar
- 1 vanilla pod (both pods and seeds) split and scraped
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.
Rhubarb Compote
- Stir together chopped rhubarb, cane sugar and vanilla pod and seeds in a pot. Cook over medium-low heat, stirring occasionlly, until thickened, about 10 to 15 minutes.
Pie With Baked Rhubarb
Søren Staun Petersen's recipe for a classic rhubarb pie topped with candied slices.
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