Gluten Free Rhubarb Cookies

 

 

Ingredients:

 

 

1 cup brown sugar

½ cup unsalted butter (room temperature)

1 large egg

1 ¾ cup QUeen Milling Gluten Free All Purpose Flour Blend-fine

1 tsp cinnamon

½ tsp salt

½ tsp baking soda

½ tsp baking powder

1 cup thawed frozen rhubarb (cut into small pieces)

 

Directions:

 

*Do not preheat oven until after dough has been made and sat for 15 minutes.

 

In a large bowl beat brown sugar, butter and egg.

Add flour, cinnamon, salt, baking soda and baking powder and beat until a dough forms.

 

Mix in rhubarb until well incorporated.  (If dough seems a bit dry, add some of the juice from the defrosted rhubarb.

 

Let dough sit for 15 minutes.  Then preheat oven to 350F and line baking sheet with parchment paper.

 

Spoon desired amount of dough into your hand and roll into a ball.  Place on parchment lined baking sheet and bake for 12-14 minutes or until golden and starting to brown on edges.  Remove from oven and let cool on baking sheet for about 5 minutes and then transfer to wire rack to cool completely.