Rhubarb Cookies

==Description==
==Ingredients==
*1/4 lb butter
*1 c Sugar, brown, light
*1 egg
*1 c Cooked rhubarb, drained **
*2 c flour
*1/4 ts salt
*1 ts baking soda
*1 ts nutmeg, grated
*1 ts cinnamon
*1/2 ts Ground cloves
*3 T crystallized ginger; finely chopped (opt)
*1/2 c walnuts; chopped
*1 c Raisins
==Directions==
To cook rhubarb: 
#Use a proportion of 4 cups sliced rhubarb cut in 1/2-inch pieces to 1 cup Sugar. 
#Toss the rhubarb and Sugar 1/2-inch 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, the walnuts, and the Raisins. 
#Drop the batter by the tablespoonful onto greased baking sheets about 1 1/2 inches apart, and bake in a preheated 350 F oven for 12 minutes, until lightly browned at the edges. 
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Category:Cookie Recipes