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.
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.