Rhubarb Shortbread Cookies

A buttery, crumbly shortbread with a sweet-tart rhubarb jam filling—perfect for spring!

🍪 Ingredients

For the Shortbread:

1 cup (225g) unsalted butter, softened
½ cup (100g) granulated sugar
1 tsp vanilla extract
2 cups (250g) all-purpose flour
¼ tsp salt

For the Rhubarb Filling:

1½ cups (180g) fresh rhubarb, finely diced
¼ cup (50g) sugar
1 tbsp lemon juice
1 tsp cornstarch (to thicken)

Optional:

Powdered sugar for dusting

📝 Instructions

1. Make the Rhubarb Filling

In a small saucepan, combine rhubarb, sugar, and lemon juice. Cook over medium heat for 5-7 mins, stirring until soft.
Mix cornstarch + 1 tsp water, stir into rhubarb. Simmer 1-2 mins until thickened. Let cool.

2. Prepare the Shortbread Dough

Beat butter and sugar until fluffy. Add vanilla.
Mix in flour and salt until just combined (don’t overmix!).
Divide dough in half, shape into two discs, wrap in plastic, and chill 30 mins.

3. Assemble & Bake

Preheat oven to 350°F (175°C).
Roll out one dough disc to ¼-inch thickness. Cut into 2-inch circles.
Place half on a parchment-lined tray, spoon ½ tsp rhubarb filling onto each.
Top with another dough circle, press edges gently with a fork.
Bake 12-15 mins until lightly golden.

4. Cool & Serve

Let cool 10 mins, then dust with powdered sugar (optional).

💡 Tips & Variations

✔ Extra tangy? Add a pinch of ginger to the filling.
✔ No rolling pin? Press dough into a square pan, spread filling, and crumble remaining dough on top for rhubarb shortbread bars.
✔ Storage: Keep in an airtight container for up to 5 days.

Buttery, sweet-tart, and irresistibly crumbly—spring in a cookie! 🌸🍓

(Note: For a deeper pink color, mix in a few diced strawberries with the rhubarb!)