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Rhubarb Cookies
Yield: 30 cookies

1/4 lb butter
1 c light brown sugar
1 egg
1 c cooked rhubarb, drained
2 c flour
1/4 ts salt
1 ts baking soda
1 ts nutmeg, grated
1 ts cinnamon
1/2 ts ground cloves
3 T crystallized ginger, finely chopped (opt)
1/2 c walnuts, chopped
1 c raisins

To cook rhubarb: Use a proportion of 4 cups sliced rhubarb cut in
1/2-inch pieces to 1 cup sugar. Toss the rhubarb and sugar together
and let steep overnight (you will be amazed at how much juice the
rhubarb gives off). Pour off 3/4 cup of the liquid and use for a
drink. Cook the rhubarb slices in the remaining until just tender
but still holding their shape, less than 5 minutes. The rhubarb
is ready to eat as is, to use in other recipes, or to freeze in

Cream the butter and sugar together. Add the egg and beat until
light, then stir in the rhubarb. Stir the flour, salt, baking
soda, and spices together and toss until thoroughly mixed. Stir
the dry ingredients into the rhubarb mixture until the two are
blended, then fold in the optional ginger, the walnuts, and the
raisins. Drop the batter by the tablespoonful onto greased baking
sheets about 1 1/2 inches apart, and bake in a preheated 350 F oven
for 12 minutes, until lightly browned at the edges.


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