Rhubarb Wafer Cookies

Описание: It wouldn't be spring without a batch of rhubarb popping up in the garden. And when there's a bounty crop, these rhubarb wafer cookies are the perfect quasi-tart treat to bake!

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FOR THE COOKIES

1 cup butter, room temperature
1/3 cup heavy whipping cream, room temperature
2 cups flour

FOR THE FILLING

1 cup finely chopped rhubarb
2 teaspoons lemon zest
2 tablespoons lemon juice
1/4 cup sugar
2 teaspoons cornstarch
1 teaspoon salt
1/4 cup butter, room temperature
1 cup powdered sugar
1 teaspoon vanilla

FOR THE COOKIES

Cream the butter. Add the flour and cream. Mix until completely incorporated and combined. Wrap in plastic wrap and chill 45 minutes.

Preheat oven to 350 degrees.

Remove dough from fridge and cut into two pieces. Working with one piece at a time, roll to 1/8 inch thick.

Cut out 1 1/2 inch rounds, pat both sides of cookie in sugar and place on parchment-lined baking sheet.

Prick cookies with a fork to prevent bubbles and bake in preheated oven until puffed and crisp, 7-10 minutes.

Remove from oven and cool. While cooling, continue to bake cookies and make filling.

FOR THE FILLING

Mix the rhubarb, lemon zest, lemon juice, sugar, cornstarch and salt together. Bring to a boil.

Turn down to a simmer and continue to cook until thickened and jam-like, 10-15 minutes.

Remove from heat and cool, 45 minutes.

Once cooled, whip the butter and add the rhubarb jam, sugar and vanilla.

Whip until smooth. Add more sugar to thicken, if needed.

To assemble cookies, spread 2 teaspoons of filling on bottom of one cooled cookie and top with another, making a sandwich.