This fantastic recipe comes from The Sullivan Street Bakery Cookbook by Jim Lahey.
I don't know about you, but my rhubarb is already peeping through!
- 1 2/3 cups all purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 8 oz fresh chevre, room temperature
- 1 stick/8 tablespoons unsalted butter, room temperature
- 1 cup sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- Grated or chopped zest of 1/2 a lemon
- 1 stalk rhubarb, sliced 1/4 inch thick (yielding about 50 pieces of fruit)
Heat the oven to 400F. Line a baking sheet with parchment paper.
Whisk the flour, baking powder, baking soda and salt together and set aside. In the bowl of a standing mixer, cream together the goat cheese, butter and sugar on medium speed until the sugar is nearly dissolved, about 2 minutes. Add the egg, vanilla and lemon zest and beat on low until creamy, about 2 minutes.
Scrape the sides of the bowl. Fold in the dry ingredients until the dough just comes together.
Drop large balls of dough onto the cookie sheet 3-4 inches apart. Press 3-4 pieces of rhubarb into the top of each cookie. Bake for 18-20 minutes or until the cookies just start to color on the top.
Yields 15-18 large cookies.