Rhubarb Sandwich Cookies with Strawberry Cream Cheese Filling
Our house definitely looks "lived in" right now. Library books all around, artwork hung to dry on the mantle, and a deep freezer & other patio items inside our house as well. All the decks in our condo are being cleaned, sanded & repainted this week, which means bringing in everything or putting it in the scarce space in front of our house. Hence--a deep freezer in our living room.
There are times in life when embracing the "lived in" motif is needed. Trying to escape it, hide it, or tackle it is just adding more stress and less time for the people around us. It's easy for me to put on my tunnel vision goggles and charge straight ahead in cleaning up without giving a second glance at the nudging of a little girl wanting her mama to dance with her, or sitting down to talk to my husband. When I think about the land of Facebook, there are some people who are proudly seated on their 'anti-FB' platform. I get it, really I do. Waste away hours by being sucked in. However, I propose that FB is also community, an arena for hospitality.
For instance, my friend Shelley wouldn't have known I was making these cookies if I hadn't put it in my update. And, she wouldn't have had the opportunity of eating them either (because I got to drop some off to her later). Although there are many ways in which technology can suck us in and turn others out, I think if our priorities are straight, it can be a good thing.
Rhubarb Sandwich Cookies with Strawberry Cream Cheese Filling (printable recipe)
A note about the sugars. Demerara is an equivalent to brown sugar, while rapadura is an equivalent to granulated sugar. Rapadura looks similar to sand. They have a more complex taste & smell, which is similar to caramel & molasses. If you don't have oat bran on hand, you could pulverize (food processor) 1/4 cup of oats. The whole wheat pastry flour could be replaced with unbleached all-purpose flour as well.
1/2 cup old fashioned oats
1/4 cup oat bran
1 cup whole wheat pastry flour
1/2 tsp ground cinnamon
1/4 tsp freshly ground cardamom
1/2 tsp baking soda
1/2 tsp kosher salt
8 Tb (1 stick or 1/2 cup) unsalted butter, room temperature
1/2 cup demerara sugar
1/4 cup rapadura sugar
1/2 tsp vanilla extract
1 large egg, room temperature
1 cup medium diced rhubarb, 1/4 in
Directions: Preheat oven to 350. Line two baking sheets with parchment paper. Take out your eggs & butter to get them to room temperature.
In a small bowl, add oats, oat bran, w.w. pastry flour, spices, baking soda & salt. Mix to combine and set aside.
In the bowl of an electric mixer, cream on medium speed the two sugars, butter & vanilla for 1 minute. Scrape down sides and add the egg on low speed. Mix till combined and add the dry ingredients. Mix till thoroughly combined and add the rhubarb.
Using a tablespoon, scoop a leveled Tb of cookie dough on parchment lined sheets leaving 1 1/2 -2 inches apart. Bake for 12 minutes. Cool on a wire rack till cookies are cool and transfer to foil.
Put 2 tsp of frosting on one turned over cookie. Take an unfrosted cookie and sandwich it together. Makes about 20 cookies.