Ingredients

The following ingredients have 10 Servings
  • 1 stalk rhubarb (trimmed and sliced into 1 inch slices.)
  • 1 1/2 Tbsp soft unsalted butter
  • squeeze of lemon juice
  • 2-3 cups sifted confectioner's sugar
  • 1/2 cup 1 stick unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2/3 cup almond flour
  • 3/4 cup all purpose flour
  • pinch of salt

Instruction

  • Set oven to 350F
  • Line a baking sheet with parchment and put the rhubarb on it, in a single layer. Roast for 15-20 minutes, or until the rhubarb is soft. Let the fruit cool, then scrape into the bowl of a small food processor along with the butter and lemon juice, and process until smooth, scraping down the sides of the bowl as necessary.
  • Process in the sugar, a cup at a time, until the mixture is thick and glossy. Scrape down the sides of the bowl occasionally, and let the machine go for a couple of minutes. If your frosting is too thick, add a touch of milk or more lemon juice, and if it's too thin, add a touch more sugar. Cover and chill, the frosting will thicken up as it chills. You can do this a day ahead.
  • To make the cookies, beat the soft butter and sugar on medium high in a stand mixer for 3 minutes, scraping down the sides as necessary. This step is important because it will incorporate air into the dough to help the cookies rise. Beat in the extracts.
  • Add the flours and mix until the dough starts to come together. Turn out onto a surface and bring the dough together with your hands, kneading into a soft dough.
  • Use a small 1 1/4 inch cookie scoop, or a measuring teaspoon, to scoop out small amounts of dough ~ roll into balls and put them in the freezer until hard, about 15-20 minutes.
  • Put the frozen dough balls on a parchment lined baking sheet and bake the cookies until they are risen and just beginning to turn golden, about 14-15 minutes. Don't wait until they are brown or they will be over baked. The size of your cookies will determine the baking time, so do a test cookie or two to figure that out. Let cool on a rack before filling.
  • To fill, put a dollop of frosting on the flat side of one cookie, and top with another.