MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01

      Title: Rhubarb Cookies
 Categories: Cookies
      Yield: 30 Cookies

    1/4 lb Butter
      1 c  Light brown sugar
      1    Egg
      1 c  Rhubarb; cooked, drained **
      2 c  Flour
    1/4 ts Salt
      1 ts Baking soda
      1 ts Grated nutmeg
      1 ts Cinnamon
    1/2 ts Ground cloves
      3 tb Crystallized ginger;
           - finely chopped (optional)
    1/2 c  Walnuts; chopped
      1 c  Raisins

  ** To Cook Rhubarb:

  Use a proportion of 4 cups sliced rhubarb cut in 1/2" pieces to
  1 cup sugar. Toss the rhubarb and sugar together and let steep
  overnight (you will be amazed at how much juice the rhubarb gives
  off). Pour off 3/4 cup of the liquid and use for a drink. Cook the
  rhubarb slices in the remaining until just tender but still holding
  their shathe remaining until just tender but still holding their
  shape, less than 5 minutes. The rhubarb is ready to eat as is, to
  use in other recipes, or to freeze in containers.

  Cream the butter and sugar together. Add the egg and beat until
  light, then stir in the rhubarb. Stir the flour, salt, baking soda,
  and spices together and toss until thoroughly mixed. Stir the dry
  ingredients into the rhubarb mixture until the two are blended,
  then fold in the optional ginger, walnuts, and raisins. Drop the
  batter by the tablespoonful onto greased baking sheets about 1-1/2"
  apart, and bake in a preheated 350°F oven for 12 minutes, until
  lightly browned at the edges.

  Recipe by The L. L. Bean Book of NEW New England Cookery

  Posted by: Fred Peters

  From: Sam Waring <waring@ima.infomail.com>
  Date: Mon Jun 19 10:22:11 PDT 1995


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