Ingredients
1 cup butter, softened1 cup sugar1 cup packed brown sugar4 large eggs, room temperature4-1/2 cups all-purpose flour1 teaspoon baking soda1 teaspoon saltFILLING:3-1/2 cups chopped fresh or frozen rhubarb, thawed1-1/2 cups sugar6 tablespoons water, divided1/4 cup cornstarch1 teaspoon vanilla extract
Preparation
In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. (Dough will be sticky.)
For filling, combine the rhubarb, sugar and 2 tablespoons water in a large saucepan; bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring frequently, about 10 minutes. Combine cornstarch and remaining water until smooth; stir into rhubarb mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in vanilla.
Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each cookie; fill with a rounded teaspoon of filling. Top with 1/2 teaspoon dough, allowing some filling to show. Bake at 375° until lightly browned, 8-10 minutes.
