Rhubarb Cookies

I have several bags of rhubarb left in the freezer from last season and we are not entering rhubarb season once again. I found this recipe last evening when I was “scrolling” through my Facebook and I just spontaneously made them…I thawed the rhubarb for 30 seconds in the microwave and then chopped it up finely and it worked great. These cookies are light and delicious and it made about 3 dozen. They disappeared quickly (and the neighbours enjoyed some too).

I cup brown sugar
1/2 cup butter, softened
1 teaspoon vanilla
1 large egg
1 3/4 cups of flour (I used gluten free all-purpose)
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 heaping cup finely diced rhubarb

Preheat the oven to 375 F. Beat the egg, brown sugar, butter and vanilla until smooth. Add the flour, cinnamon, salt, baking soda and baking powder and beat well until a dough forms. Add the rhubarb and beat again. I used my brand-new 1 inch cookie dough scoop to form balls of dough and I dropped them on parchment paper on a cookier sheet. I baked them for about 15 minutes (the frozen rhubarb meant the cookies took a little longer to bake). Cool for about 5 minutes and enjoy.