Rhubarb Drop Cookies
Description
These fresh rhubarb cookies with raisins and nuts have a deliciously sweet and tangy flavor for the perfect afternoon snack or after-dinner treat.
Ingredients
•
2 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon baking powder
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1 teaspoon ground cinnamon
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1/2 teaspoon ground cloves
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1/2 teaspoon salt
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1 cup white sugar
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1/2 cup butter
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1 egg
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1 cup chopped rhubarb
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1/2 cup raisins
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1/2 cup chopped nuts
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3 tablespoons flax seeds
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Combine flour, baking soda, baking powder, cinnamon, cloves, and salt in a medium bowl. Set aside.
3
Beat together sugar and butter with an electric mixer in a large bowl until smooth. Beat in egg until completely blended, then stir in rhubarb. Mix in flour mixture until just incorporated. Fold in raisins, nuts, and flax seeds, mixing just enough to evenly combine. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
4
Bake in the preheated oven until lightly browned, 12 to 15 minutes. Cool on the baking sheets for 10 minutes before removing to a wire rack to cool completely.