Fruity rhubarb cookies with pistachios
This is how you celebrate the arrival of spring: oven on, the fruitiest cookies ever inside, and a cup of tea poured! The sweet aroma filling the kitchen comes from the rhubarb, which melds with the simple cookie dough and the rhubarb-strawberry jam on top.
Ingredients · Servings 12
- 1 stalk of rhubarb
- 40g rhubarb and strawberry jam
- 40 g pistachios
- 115 g Butter
- 135 g sugar
- 0.5 tsp lemon zest
- 0.5 tsp salt
- 1 vanilla bean
- 1 No
- 180 g flour
- 1 tsp baking powder
Method · 25 min
- Preheat oven to 175°C (350°F). In a large mixing bowl, cream butter, sugar, lemon zest, and salt with an electric mixer until smooth. Split the vanilla bean lengthwise and scrape out the seeds. Add the vanilla seeds and egg to the mixture and mix well. Sift in the flour and baking powder and combine thoroughly.
- Cut the rhubarb lengthwise and dice into approximately 1 cm pieces. Roughly chop the pistachios. Add both to the dough and fold in well. Scoop out portions of dough and place them on a baking sheet lined with parchment paper.
- Gently flatten each ball with a teaspoon and spread a little strawberry-rhubarb jam on top. Bake in a preheated oven for about 15 minutes, until the edges are lightly golden brown. Let cool and serve sprinkled with extra pistachios, if desired.
