Rhubarb Thumbprint Cookies

• 1/2 cup white or brown sugar
• 1/2 cup butter
• 1 teaspoon vanilla/ 1/2 teaspoon almond extract
• 2 eggs
• 2 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• sugar for rolling
• 3/4 pound rhubarb (about 6 stalks)
• 4 tablespoons water
• 1/4 cup sugar
• sliced almonds for garnice *optional

1. 1. Lightly grease and flour a cookie sheet
2. 2. Wash rhubarb and trim as little off the ends as possible. Cut rhubarb into 1-inch chunks. In a small saucepan, heat rhubarb, 1/4 sugar, and water on medium. Cook until rhubarb falls apart and there are no whole pieces left, adding water by the tablespoon if rhubarb sticks to the bottom of the pan. At this point, either use an immersion blender to puree the mixture, or push the mixture through a strainer. The first method is definitely easier.
3. 3. Cream sugar and butter.
4. 4. Beat in vanilla eggs flour
5. baking powder
6. salt
7. 5. Chill 3-4 hours.
8. 6. Roll into 40 balls (don't make them too big) and roll in sugar
9. 7. Bake 5 minutes
10. 8. Make indentation in center
11. 9. Bake 6 minutes then fill with rhubarb mixture and almonds
12. 10. Bake 2 minutes longer
13. 11. Drizzle with almond glaze - powdered sugar, almond extract and enough milk to make it drizzle.

white, butter, almond, eggs, flour, baking powder, salt, sugar, rhubarb, water, sugar

Taken from www.epicurious.com/recipes/member/views/rhubarb-thumbprint-cookies-58389655 (may not work)