Spring cookies...

Spring is rhubarb season on the farm.  After a long, snowy winter farmers are always excited for the first fruit of the season.  I found this cookie recipe in an old cookbook and thought I would share it with all of you rhubarb lovers out there:

Rhubarb-Filled Cookies:

1 Cup Butter, softened
1 Cup Sugar
1 Cup packed brown sugar
4 Eggs
4-1/2 Cups all-purpose flour
1 Teaspoon Salt
1 Teaspoon Pure Vanilla

Filling:

3-1/2 Cups chopped fresh or frozen rhubarb, thawed
1-1/2 Cups Sugar
6 Tablespoons water, divided
1/4 Cup cornstarch
1 Teaspoon Vanilla

In a mixing bowl, cream butter and sugars.  Add eggs, one at a time, beating well after each addition.  Combine flour, baking soda, and salt; graduually add to creamed mixture and mix well (dough will be sticky).
   For filling, combine the rhubarb, sugar and 2 tablespoons water in a saucepan.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10 minutes or until thickened, stirring requently.  Combine cornstarch and remaining water until smooth.  Stir into rhubarb mixture.  Bring to a boil, cook and stir for 2 minutes.  Remove from heat; stir in vanilla.
   Drop dough by tablespoons 2 in. apart onto ungreased baking sheets.  Using the end of a wooden spoon handle, make an indentation in the center of each cookie; fill with a rounded teaspoon of filling.  Top with 1/2 teaspoon of dough, allowing some filling to show.  Bake at 375 degrees for 8 - 10 minutes.  Yield: about 4 1/2 dozen delicious cookies.