Ruby Doodle Cookies!
3 cups cake flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, melted
3/4 cup sugar
1 cup sour cream
2 teaspoon vanilla extract
2 cups rhubarb, diced
Juice from 1/2 lemon (or approximately 2 teaspoons of lemon juice)
Set aside another 1/2 cup of sugar and if desired, mix with chi latte mix (you'll use this to roll the cookies in)
Pre-heat oven to 350 F and place rack in the middle position.
Step One: Measure and combine in your mixer the sour cream, butter, egg, and vanilla, mix well.
Step Two: add salt, sugar, lemon, baking powder, and baking soda. Continue mixing well.
Step Three: add rhubarb and again mix well.
Step Four: add flour and mix. Batter should be easy to handle (you'll be rolling it into balls) - add more flour if needed.
Step Five: roll batter into balls (the size of a ping pong ball is ideal), roll in the sugar/chi mixture until lightly coated.
Step Six: place cookies on your cookie sheet (doesn't have to be greased, but feel free to use parchment if you wish) and space them out allowing plenty of room.
Step Seven: Using the bottom of a mason jar or other flat surface, press gently on the balls to flatten them into cookie shapes.
Step Eight: Bake for 11 minutes; remove to cooling racks & enjoy! Even better when shared with friends!!!
You can find Crystal riding unicorns, taking the ordinary and giving it a little extra (making it extraordinary), blogging and reviewing books, baby carriers, cloth diapers, and all sorts of other stuff here, and at WOW! Women on Writing.