Rhubarb Shortbread Cookies


 

1. Make the Rhubarb Compote

  • In a small saucepan, cook rhubarb, sugar, and lemon juice over medium heat for 5-7 mins until soft and jam-like. Let cool.

2. Prepare the Shortbread Dough

  • Beat butter and sugar until fluffy. Mix in vanilla.

  • Gradually add flour and salt until a soft dough forms.

3. Swirl & Shape

  • Roll dough into a 12-inch log.

  • Flatten slightly and spread rhubarb compote down the center.

  • Fold dough over the filling and twist gently to create a swirl.

  • Chill 30 mins (or freeze 15 mins for faster setting).

4. Slice & Bake

  • Preheat oven to 325°F (160°C).

  • Slice into ½-inch rounds and place on a parchment-lined tray.

  • Bake 15-18 mins until edges are lightly golden.

5. Glaze (Optional)

  • Mix powdered sugar and milk/lemon juice, then drizzle over cooled cookies.


Pro Tips for Perfect Cookies

🔹 Chill dough well – Prevents spreading.
🔹 Use a sharp knife – Clean slices keep the swirl intact.
🔹 No fresh rhubarb? Use 2 tbsp rhubarb jam instead.


3 Delicious Variations

  1. Strawberry-Rhubarb – Add 2 tbsp strawberry jam to the compote.

  2. Lemon Shortbread – Add 1 tbsp lemon zest to the dough.

  3. Almond Crunch – Sprinkle sliced almonds on top before baking.


Why These Cookies Are Special

These aren’t just any shortbread—the rhubarb swirl adds a tangy contrast to the buttery sweetness, making them uniquely irresistible. They’re elegant enough for a party but easy enough for everyday baking!

Warning: You’ll want to eat the whole batch!


More Rhubarb Treats:

➡️ [Rhubarb Crisp]
➡️ [Strawberry Rhubarb Pie Bars]
➡️ [Rhubarb Lemonade]

👇 Tried This Recipe? Tag #RhubarbShortbread!


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