SOUR CREAM RHUBARB COOKIES

Bright pink bits of rhubarb peek out from these pretty cookies, which are tangy, tart, and lightly sweet all at once. The sour cream adds a smoothness that makes each bite a pleasure. With their soft, light-as-air texture, they practically melt in your mouth.

PREP TIME: 25 minutes
TOTAL TIME: 6: minutes
SERVINGS :40 servings

YOU’LL NEED:

1 1/2 C. all-purpose flour
1 Tsp. baking powder
1/2 Tsp. baking soda
1/2 Tsp. salt
1/2 C. butter, softened
3/4 C. up sugar
1 Egg
3/4 C. sour cream
1/2 Tsp. vanilla extract
2 C. rhubarb, diced

HOW TO MAKE:

1-Preheat the oven to 350 degrees F.
2-Line two baking sheets with parchment paper.
3-In a medium bowl, whisk together the flour,
4-baking powder, baking soda, and salt.
5-In a large bowl, beat the butter and sugar together with an electric mixer at medium speed until light and fluffy.
6-Add the egg and beat to combine.
7-Beat in the sour cream and vanilla, making sure all the ingredients are well combined.
8-Add 1/3 of the flour mixture and beat until combined.
9-Add another 1/3 of the flour mixture and repeat until all the ingredients are combined. Stir in the rhubarb.
10-Drop rough tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake 10 to 12 minutes, until the edges of the cookies start to brown and the tops of the cookies get a little color.
11-Let cool slightly, then remove to a rack to cool completely.

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