A few weeks ago, I found myself craving a taste of those nostalgic cookies. I decided to recreate the magic of my grandmother’s recipe but with my own little twist. I added a bit more lemon zest for an extra zing and whipped the filling to a velvety smoothness, making them even more irresistible. The result? A batch of cookies that brought smiles to my family’s faces and a flood of fond memories.
The beauty of these rhubarb wafer cookies lies not just in their taste but in the simplicity of the process. From the buttery, crisp wafers to the tangy-sweet rhubarb filling, each bite is a perfect harmony of flavors. These cookies are ideal for summer picnics, afternoon tea, or just a sweet treat to brighten your day.
If you’re like me, always on the lookout for recipes that combine tradition with a dash of modern flair, you’ll love making (and eating) these rhubarb wafer cookies. Let’s dive into the recipe and create some delicious memories together!
How to Make Rhubarb Wafer Cookies
Ingredients:
- 1 cup butter (room temperature)
- 2 cups flour
- ⅓ cup heavy whipping cream (room temperature)
- 1 cup finely chopped rhubarb
- 2 tbsp lemon juice
- 2 tsp lemon zest
- ¼ cup sugar
- 2 tsp cornstarch
- 1 tsp salt
- ¼ cup butter (room temperature)
- 1 cup powdered sugar
- 1 tsp vanilla extract
Directions:
For the cookies: Cream the butter, then blend in the flour and whipping cream until well combined. Wrap the dough in plastic wrap and chill for 45 minutes.
Preheat the oven to 350°F.
Divide the chilled dough into two parts. Roll out one piece at a time to about ⅛-inch thickness. Cut into 1 ½-inch rounds, dip each side in sugar, and place on a parchment-lined baking sheet. Prick the cookies with a fork to avoid bubbles and bake for about 7-10 minutes until puffed and crisp.
Let the cookies cool completely. Continue with the rest of the dough, and prepare the filling while the cookies cool.
For the filling: In a pot, mix the rhubarb, lemon juice, lemon zest, sugar, cornstarch, and salt. Bring to a boil, then reduce to a simmer, cooking until thickened and jam-like, about 10-15 minutes.
Remove from heat and let cool for 45 minutes.
Once cooled, whip the butter until smooth. Add the rhubarb mixture, powdered sugar, and vanilla extract. Whip until smooth, adding more sugar if needed for thickening.
To assemble, spread 2 teaspoons of filling on the bottom of one cooled cookie, then top with another cookie to form a sandwich.
FAQs:
How do I store Rhubarb Wafer Cookies to keep them fresh?
To keep your Rhubarb Wafer Cookies fresh, store them in an airtight container. Place the container in a cool, dry place, and the cookies will stay fresh for up to a week. If you need to store them for longer, you can freeze the cookies. When freezing, separate layers with parchment paper to prevent sticking. Thaw the cookies at room temperature before serving for the best texture.
Can I use frozen rhubarb for the filling?
Yes, you can use frozen rhubarb for the filling. However, ensure you thaw and drain the rhubarb thoroughly before using it. This step helps to remove excess water, which can affect the consistency of the filling. Additionally, you might need to adjust the cooking time slightly to account for any extra moisture.
What can I substitute for heavy whipping cream in the cookie dough?
If you don’t have heavy whipping cream, you can use an equal amount of whole milk or half-and-half as a substitute. Although these alternatives may slightly alter the texture of the cookies, they will still turn out delicious. Keep in mind that the richness of heavy cream adds a unique flavor and tenderness to the dough.
Why do I need to chill the dough before baking?
Chilling the dough is crucial because it helps to solidify the butter, which prevents the cookies from spreading too much while baking. Furthermore, it allows the flour to hydrate properly, resulting in a better texture. Chilling also makes the dough easier to handle and roll out, ensuring your cookies maintain their shape.
Can I make the rhubarb filling in advance?
Absolutely, you can prepare the rhubarb filling up to three days in advance. After cooking, let the filling cool completely before storing it in an airtight container in the refrigerator. When you’re ready to use it, let it come to room temperature and give it a quick stir to restore its consistency. This advance preparation can save time when assembling the cookies.
Rhubarb Wafer Cookies
Ingredients
- 1 cup butter room temperature
- 2 cups flour
- ⅓ cup heavy whipping cream room temperature
- 1 cup finely chopped rhubarb
- 2 tbsp lemon juice
- 2 tsp lemon zest
- ¼ cup sugar
- 2 tsp cornstarch
- 1 tsp salt
- ¼ cup butter room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
For the cookies:
- Cream the butter, then add the flour and whipping cream. Mix until everything is well combined. Wrap the dough in plastic wrap and chill for 45 minutes.
- Preheat the oven to 350°F.
- Take the dough out of the fridge and divide it into two parts. Roll out one piece at a time to about ⅛-inch thickness. Cut into 1 ½-inch rounds, dip each side in sugar, and place them on a parchment-lined baking sheet. Prick the cookies with a fork to avoid bubbles and bake until puffed and crisp, about 7-10 minutes.
- Let the cookies cool. Continue baking the rest of the dough and prepare the filling while the cookies cool.
For the filling:
- Combine the rhubarb, lemon juice, lemon zest, sugar, cornstarch, and salt in a pot. Bring to a boil, then reduce to a simmer. Cook until the mixture thickens and has a jam-like consistency, about 10-15 minutes.
- Remove from heat and let cool for about 45 minutes.
- Once the rhubarb mixture is cool, whip the butter until smooth. Add the rhubarb jam, powdered sugar, and vanilla extract. Whip until smooth, adding more sugar if needed to thicken.
- To assemble the cookies, spread 2 teaspoons of filling on the bottom of one cooled cookie, then top with another cookie to form a sandwich.
