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Cookie Base
1 cup light brown sugar - 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
1 3/4 cups all-purpose flour
Flavorings
- 1 teaspoon cinnamon
- 1/2 teaspoon
salt - 1/2 teaspoon
baking soda - 1/2 teaspoon baking powder
Main Ingredient
- 1 cup finely diced rhubarb Fresh rhubarb recommended for best flavor.
Method
Preparation
- Preheat your oven to 375 degrees F.
- In a large bowl, beat together the brown sugar, softened butter, vanilla extract, and egg using an electric mixer until well combined.
- Add the flour, cinnamon, salt, baking soda, and baking powder to the mixture. Beat well until a dough forms.
- Gently fold in the finely diced rhubarb and mix until evenly distributed.
Baking
- Using a 1-inch cookie dough scoop, form balls of dough and place them on a parchment-lined baking sheet.
- Bake the cookies for 12-14 minutes or until they are baked through.
- Allow the cookies to cool on the baking sheet for 2 minutes, then transfer them to a wire baking rack to cool completely.
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Notes
These cookies are best enjoyed warm. Serve them with ice cream or coffee for a delightful treat. Store in an airtight container at room temperature for about a week or freeze for up to three months.
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