Ingredients

1/2 cup white or brown sugar

1/2 cup butter

1 teaspoon vanilla/ 1/2 teaspoon almond extract

2 eggs

2 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

sugar for rolling

3/4 pound rhubarb (about 6 stalks)

4 tablespoons water

1/4 cup sugar

sliced almonds for garnice *optional

Preparation

  1. Lightly grease and flour a cookie sheet
  2. Wash rhubarb and trim as little off the ends as possible. Cut rhubarb into 1-inch chunks. In a small saucepan, heat rhubarb, 1/4 sugar, and water on medium. Cook until rhubarb falls apart and there are no whole pieces left, adding water by the tablespoon if rhubarb sticks to the bottom of the pan. At this point, either use an immersion blender to puree the mixture, or push the mixture through a strainer. The first method is definitely easier.
  3. Cream sugar and butter.
  4. Beat in vanilla eggs flour baking powder salt
  5. Chill 3-4 hours.
  6. Roll into 40 balls (don’t make them too big) and roll in sugar
  7. Bake 5 minutes
  8. Make indentation in center
  9. Bake 6 minutes then fill with rhubarb mixture and almonds
  10. Bake 2 minutes longer
  11. Drizzle with almond glaze - powdered sugar, almond extract and enough milk to make it drizzle.