Ingredients
1 cup salted butter, softened
½ cup powdered sugar
1 tsp vanilla extract
1¼ cup all-purpose flour
¾ cup spelt flour (or more all-purpose)
1 large egg
¾ cup chopped rhubarb
2 tbsp sugar (for roasting rhubarb)
2 oz cream cheese, softened
2 tbsp butter, softened
1 cup powdered sugar (for icing)
Instructions
1. Preheat oven to 325°F.
2. Cream butter, powdered sugar, and vanilla until fluffy.
3. Mix in flours and egg until a soft dough forms.
4. Roll dough between parchment paper to ¼ inch thickness.
5. Chill for 30 minutes, cut into squares, chill again.
6. Bake for 14–18 minutes. Let cool completely.
7. Roast chopped rhubarb with sugar at 350°F for 10 minutes.
8. Blend cooled rhubarb with butter and cream cheese.
9. Add powdered sugar, blend until smooth.
10. Frost each cooled cookie with icing. Enjoy!
Notes
Store in airtight container for up to 3 days.
Icing can be made ahead and refrigerated.
Use edible flowers for decoration.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 cookies
- Calories: 160
- Sugar: 11g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg