Rhubarb cookies with jam

Ingredients

• 1 stalk rhubarb
• 1.4 oz strawberry-rhubarb jam
• 1.4 oz pistachios
• 4.1 oz butter
• 4.8 oz sugar
• 0.5 tsp lemon zest
• 0.5 tsp salt
• 1 vanilla bean
• 1 egg
• 6.3 oz flour
• 1 tsp baking powder

Instructions

1. 1

   Preheat oven to 175°C/350°F. In a bowl, mix butter, sugar, lemon zest, and salt with a mixer until smooth. Cut vanilla bean horizontally and scrape the paste. Then, beat vanilla paste and egg into the mix. Sift flour and baking powder in and mix everything together.

2. 2

   Cut rhubarb lengthwise, and dice into approx. 1 cm/0.3 in. small pieces. Roughly chop pistachio. Add both into the cookie dough mix and combine well. Once thoroughly mixed, scoop pieces out and place on a baking sheet lined with parchment paper.

3. 3

   Press lightly on each raw cookie ball with a teaspoon and spread strawberry rhubarb jam on top. Bake for approx. 15 min. until the edges are slightly golden brown. Once baked, let them cool and serve with more chopped pistachio on top if you like.