Rhubarb Raspberry Cookies

1 cup diced and peeled rhubarb

1 cup fresh raspberries (or frozen raspberries that have been thawed)

⅔ cup butter, softened

¾ cup brown sugar

½ cup sugar

1 egg

1 t. vanilla

2 cups flour

1 t. baking soda

½ t. baking powder

½ t. salt

Wash, peel and dice the rhubarb finely and set aside. Wash raspberries and dry them. Add the butter and sugars to a large bowl and mix until light and fluffy. Add the egg and vanilla. Mix well. Mix the flour with baking soda, baking powder and salt, then add to mixing bowl. Mix until just combined. Add the rhubarb and raspberries. Mix gently and quickly. Place in the refrigerator for one hour. Preheat oven to 350 F. Line a large cookie sheet with parchment paper. Use a cookie scoop or drop a 2 T. portion of dough on the cookie sheet with adequate space in between each cookie. (Only put 6-8 cookies on the sheet. Cookies will spread out a lot.) Bake 12-15 minutes. Take out of oven and let cool on the baking sheet a minute or two. Transfer to a wire rack and let cool completely.

Editor’s Note: We drizzled the cookies with icing to make them extra-photogenic!

Recipe courtesy of Marilles Mauer, Greensburg, Indiana