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Dairy
Easy
30 Minutes
Diets 
Looking for a unique rhubarb recipe? These soft batch brown sugar cookies with diced rhubarb are a sweet and tangy treat you’ll love!
1/2 cup butter, at room temperature
3/4 cup light brown sugar, packed
1 large egg, room temperature if possible
1 and 1/2 teaspoons Gefen Vanilla Extract
1 and 1/2 cups all purpose flour, such as Glicks
1/2 teaspoon Gefen Baking Soda
1/4 teaspoon salt
1 and 1/4 cups finely chopped rhubarb (about 1/4-inch dice)
Preheat the oven to 350 degrees Fahrenheit. Line baking sheets with Gefen Parchment Paper.
Cream the soft butter with the brown sugar until light and fluffy, scraping down the bowl as necessary.
Beat in the egg and vanilla, and scrape down the bowl again.
Whisk together the flour, baking soda, and salt, to combine and fold into the wet ingredients. When the flour is almost fully incorporated, go ahead and fold in the chopped rhubarb.
I use a 1-and-7/8-inch cookie scoop to scoop up the dough, and then roll it in my hands to make a round ball. Place on your cookie sheet, about two inches apart.
Bake for 12-14 minutes (I bake one tray at a time for even baking.) The cookies will be puffy and pale, but should look dry on top.
Immediately after pulling the cookies out of the oven, give the pan a sharp wrap on a hard surface. This will deflate the cookies a bit.
Let cool on the pan a few minutes and then move to a rack.
The cookies are best the day they are made. Store leftovers on the counter, either uncovered or loosely covered with foil. Freeze for longer storage.
This recipe originally appeared on The View From Great Island.
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can i use margarine to make them parve
Yes, you can.