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Sandwich cookies on a light blue plate

Rhubarb Sandwich Cookies

Søren Staun Petersen's recipe for cardamom-spiced cookies spread with a rhubarb compote icing.
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Course Dessert, Snack
Servings 8 cookies

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.