Rhubarb Pie Cookies
Tiny, buttery rhubarb pies you can hold in your hand—just like Grandma’s!
Equipment
- Mixing bowl or food processor
- Rolling Pin
- Cookie cutter or glass
- Fork (for sealing)
- Pastry brush
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- 2 cups flour
- ½ cup powdered sugar
- 1 cup butter cold and cubed
- ¾ cup rhubarb jam
- 1 egg for egg wash
Instructions
- In a bowl or food processor, combine flour and powdered sugar.
- Add cubed cold butter and mix until crumbly.
- Form into a dough ball, wrap, and chill for 20 minutes.
- Preheat oven to 350°F (175°C).
- Roll out dough and cut into circles.
- Spoon jam onto half of the rounds.
- Top with another dough circle and seal edges with a fork.
- Brush with egg wash.
- Bake for 12–15 minutes until golden.