Why Make This Recipe

Rhubarb Lady’s Kisses are not just visually stunning; they boast a delightful balance of tart and sweet flavors that come alive with every bite. This cookie sandwich features a luscious rhubarb frosting nestled between soft, tender cookies, perfect for any occasion. The unique combination of rhubarb with almond flour adds an unexpected twist that makes them irresistible. Whether you’re hosting a tea party, celebrating a special occasion, or simply wanting to surprise your loved ones with something special, these cookies will surely impress.

How to Make Rhubarb Lady’s Kisses

Creating Rhubarb Lady’s Kisses requires a few simple steps, but the result is nothing short of magical. Here’s a comprehensive guide to making these delectable treats.

Ingredients:

1 stalk rhubarb (trimmed and sliced into 1 inch slices)
1 ½ Tbsp soft unsalted butter
Squeeze of lemon juice
2-3 cups sifted confectioner’s sugar
½ cup (1 stick) unsalted butter, at room temperature
⅔ cup granulated sugar
½ tsp vanilla extract
½ tsp almond extract
⅔ cup almond flour
¾ cup all-purpose flour
Pinch of salt

Directions:

Set oven to 350°F.
Line a baking sheet with parchment and arrange the rhubarb in a single layer. Roast for 15-20 minutes or until the rhubarb is soft. Allow the fruit to cool, then scrape it into the bowl of a small food processor along with the butter and lemon juice. Process until smooth, scraping down the sides of the bowl as necessary.
Gradually process in the sugar, one cup at a time, until the mixture is thick and glossy. Occasionally scrape down the sides of the bowl, allowing the machine to run for a couple of minutes. Adjust the consistency with a touch of milk or lemon juice if it’s too thick, or add more sugar if too thin. Cover and chill; the frosting will thicken as it cools. This can be prepared a day in advance.
To make the cookies, beat the soft butter and granulated sugar in a stand mixer on medium-high speed for about 3 minutes, scraping down the sides frequently. This step is crucial as it incorporates air into the dough, helping the cookies rise. Add in the vanilla and almond extracts.
Mix in the almond flour and all-purpose flour until the dough starts to come together. Transfer the dough to a floured surface and knead gently, forming a soft dough.
Using a small 1 ¼ inch cookie scoop or a measuring teaspoon, scoop out small amounts of dough, roll them into balls, and place them in the freezer until firm, about 15-20 minutes.
On a parchment-lined baking sheet, position the frozen dough balls and bake until the cookies are risen and lightly golden, approximately 14-15 minutes. Avoid over-baking; the cookies will be done when they are just turning golden. Let them cool on a rack before filling.
To assemble, place a dollop of the chilled rhubarb frosting on the flat side of one cookie and top it off with another cookie.

How to Serve Rhubarb Lady’s Kisses

Rhubarb Lady’s Kisses shine brightest when served fresh, ideally the same day they are made. Arrange them on a beautiful platter for a fancy presentation, and consider dusting them with a sprinkle of confectioner’s sugar for an elegant touch. Enjoy them alongside a warm cup of tea or coffee to enhance the flavors.

How to Store Rhubarb Lady’s Kisses

To maintain the fresh taste of Rhubarb Lady’s Kisses, store them in an airtight container at room temperature for up to three days. If you’d like to make them ahead of time, you can keep the cookies and filling separate in the refrigerator for a longer shelf life. Just assemble them before serving to keep the cookies from becoming soggy.

Tips to Make Rhubarb Lady’s Kisses

Ensure that you roast the rhubarb until completely soft, as this enhances its natural sweetness and creates a perfect frosting texture.
Be cautious not to overmix the dough; overworking it can lead to tough cookies.
For a decorative touch, consider adding a few slices of fresh rhubarb or edible flowers on top when serving.

Variation

Feel free to get creative! Substitute the rhubarb with other fruits like strawberries or raspberries for different flavor profiles. You can also try using different types of extracts or even add citrus zest to the frosting for an extra zing.

FAQs

Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain it well before using.

How can I make the cookies healthier?
You can substitute half the all-purpose flour with whole wheat flour for a healthier alternative and use a sugar substitute if desired.

Can I freeze Rhubarb Lady’s Kisses?
Yes, you can freeze the assembled cookies. Just layer them between wax paper in an airtight container to prevent them from sticking together. Thaw them in the refrigerator before serving.

Rhubarb Lady's Kisses

Delightful cookie sandwiches featuring a luscious rhubarb frosting nestled between soft, tender cookies, creating a unique balance of tart and sweet flavors.

Prep Time 35

Cook Time 30

Total Time 1 5

Serving Size 24 cookies

Ingredients

For the Rhubarb Frosting

1 stalk rhubarb, trimmed and sliced into 1 inch slices
1.5 Tbsp soft unsalted butter
Squeeze of lemon juice
2-3 cups sifted confectioner's sugar Adjust to desired thickness

For the Cookies

0.5 cup unsalted butter, at room temperature (1 stick)
0.67 cup granulated sugar
0.5 tsp vanilla extract
0.5 tsp almond extract
0.67 cup almond flour
0.75 cup all-purpose flour
Pinch of salt

Instructions

Preparing the Rhubarb Frosting

Set oven to 350°F (175°C). Line a baking sheet with parchment paper and arrange the rhubarb in a single layer.
Roast for 15-20 minutes or until the rhubarb is soft. Allow to cool, then transfer to a food processor along with the butter and lemon juice. Process until smooth.
Gradually add the confectioner's sugar, one cup at a time, until thick and glossy, adjusting with milk or lemon juice as needed. Cover and chill.

Making the Cookies

In a stand mixer, beat the softened butter and granulated sugar on medium-high speed for about 3 minutes, scraping down the sides.
Add in the vanilla and almond extracts.
Mix in the almond flour and all-purpose flour until the dough starts to come together. Knead gently on a floured surface to form a soft dough.
Scoop small amounts of dough (about 1 ¼ inches in size) and roll into balls. Freeze until firm, about 15-20 minutes.
Position the frozen dough balls on a parchment-lined baking sheet and bake for 14-15 minutes until lightly golden. Avoid over-baking.

Assembling the Cookies

After the cookies have cooled, place a dollop of chilled rhubarb frosting on the flat side of one cookie and top with another cookie.

Notes

Serve fresh, ideally the same day. For an elegant presentation, dust with confectioner’s sugar. Store in an airtight container at room temperature for up to three days.