Rhubarb-Filled Cookies

• 1 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 4 large eggs
• 4-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3-1/2 cups chopped fresh or frozen rhubarb, thawed
• 1-1/2 cups sugar
• 6 tablespoons water, divided
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract

1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. (Dough will be sticky.)
2. For filling, combine the rhubarb, sugar and 2 tablespoons water in a large saucepan; bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring frequently, about 10 minutes. Combine cornstarch and remaining water until smooth; stir into rhubarb mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in vanilla.
3. Drop dough by tablespoonfuls 2 in. apart onto ungreased
4. . Using the end of a wooden spoon handle, make an indentation in the center of each cookie; fill with a rounded teaspoon of filling. Top with 1/2 teaspoon of dough, allowing some filling to show. Bake at 375u0b0 until lightly browned, 8-10 minutes.

butter, sugar, brown sugar, eggs, flour, baking soda, salt, frozen rhubarb, sugar, water, cornstarch, vanilla

Taken from www.tasteofhome.com/recipes/rhubarb-filled-cookies/ (may not work)