Strawberry-Rhubarb Shortbread Cookies

Favorite summer cake meets favorite Christmas cookie. A strawberry shortcake is the ultimate summer cake. The perfect showcase for sweet & delicious strawberries. Enter linzer tarts, a Christmas cookie classic and wa-la so the Strawberry-Rhubarb Shortbread Cookie is born.

Ingredients:

2 cups of flour

1 1/2 cups of powdered sugar (separated)

1/2 TSP of salt

2 sticks of cold butter, cubed

5-6 large strawberries

1 medium stalk of rhubarb

1/2 cup of sugar

1 cup of water

Shortbread Cookies:

1. Combine flour, 1 cup of powdered sugar, and 1 TSP of salt.
2. Add cubed butter. Combine in a food processor until dough is crumbly.
3. Remove dough from food processor and mold together.
4. Roll dough into 1/2 thick sheet. Use circle cookie cutter to shape cookies. Use smaller shaped cookie cutter on half of the cookies to create hole in the middle.
5. Place shaped cookies onto parchment lined cookie tray.
6. Cool cookies in fridge until cookies are solidified.
7. Heat oven to 325. Bake cookies at 325 for 13-15 minutes or until the edges are golden brown.
8. Remove from oven and cool.

Strawberry Rhubarb Filling:

1. Core and slice strawberries.
2. Cut rhubarb into 1/2 thick pieces.
3. Place strawberry slices and rhubarb pieces into a sauce pan. Add water and sugar.
4. Bring to a boil and reduce to medium low heat.
5. Simmer for approximately 15 minutes or until mixture thickens.
6. Remove from pan and cool.

Combination:

1. Take two cookies, one with a hole and another with out. Press cookies in remaining powdered sugar.
2. Take strawberry-rhubarb filling and smear approximately 1/2 TBSP per cookie sandwich.
3. Press the cookies together, serve and enjoy!