Pecan Rhubarb Cookies

These Rhubarb Pecan Cookies are the perfect blend of chewy and crunchy. The rhubarb gives these cookies a tangy and slightly tart flavor, while the pecans add a delicious nutty taste.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings Cookies

Calories 85kcal

Equipment

large mixing bowl
Electric mixer
Cookie scoop
Cookie sheets

Ingredients

½ cup brown sugar
½ cup sugar
½ cup butter softened
1 egg
1 teaspoon vanilla
1 ¾ cups flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
⅓ cup chopped pecans
1 cup finely chopped fresh rhubarb

Instructions

In a large mixing bowl, beat the butter and sugars together until light and fluffy, about a minute.
Add in the egg and vanilla and continue to beat.
Add in the flour, salt, baking powder, baking soda and cinnamon and mix until fully incorporated.
Add in the chopped pecans and rhubarb and stir together until well mixed. Place the dough in the refrigerator to chill for an hour.
Preheat the oven to 350 degrees.
Scoop into equal sized balls and place on a baking tray and put in the oven for 12-14 minutes, until golden brown. Remove and allow to cool on a cooling rack.

Notes

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition