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Easy Homemade Shortbread Cookie Recipe with Rhubarb Cream Cheese Icing
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Rhubarb Shortbread Cookies

Easy homemade shortbread cookie recipe with rhubarb cream cheese icing.
Course Dessert, Snack
Cuisine Scottish
Keyword cream cheese icing, easy, homemade, rhubarb icing, rhubarb recipes, shortbread cookies
Total Time 1 hour 45 minutes
Servings 45 cookies
Calories 105kcal
Author Teresa

Ingredients //

For the Shortbread Cookies

  • 14 Tbsp Salted Butter softened
  • 1 cup Sugar
  • ½ Tbsp Vanilla
  • 1 cup All-Purpose Flour
  • 1½ cup Spelt Flour
  • 1 Egg

For the Rhubarb Cream Cheese Icing

  • 2 stalks Red Rhubarb
  • 2 Tbsp Salted Butter softened
  • 2 Tbsp Cream Cheese softened
  • 2 cups Powdered Sugar
  • Flower Petals optional

Instructions //

For the Shortbread Cookies

  • Cream the butter, sugar, and vanilla.
  • Add the white flour, mix.
  • Add one cup of the spelt flour, mix.
  • Add the remaining spelt flour and the egg and mix well.
  • Roll the dough into a neat rectangle between two sheets of parchment paper until it is ¼ inch thick.
  • Place into the refrigerator to chill for half an hour. Preheat your oven to 325° F.
  • Cut the dough into 1½ inch squares and arrange them on an un-greased baking sheet. Chill for fifteen minutes.
  • Bake for 14-18 minutes.
  • Cool on the baking sheet for ten minutes and then remove to a wire rack to finish cooling.

For the Rhubarb Cream Cheese Icing

  • Preheat your oven to 350° F.
  • Cut the rhubarb stalks into 1 inch pieces and arrange them on a baking sheet.
  • Roast for 10 minutes. Cool slightly.
  • Cream the softened butter, cream cheese, and rhubarb in a food processor or blender.
  • Add the powdered sugar and process until smooth.

For the Assembly

  • Frost each cookie with the lusciously pink icing and top with edible flower petals.

Notes

  • To soften the butter, set it on the counter for half an hour. (You don't want to soften it too much, as your cookies will tend to spread and turn into Very Large Flat Crisps instead of the soft little bites we're going for.) If you think the butter is still to hard for your mixer to handle, cut it into small chunks before you cream it with the sugar.
  • Be careful while roasting the rhubarb. If you roast it until it has dark brown/black spots, it will turn the finished icing an odd color.
  • If you leave your cookies on the pan until they are completely cool, they will have set onto the baking sheet and will be nearly impossible get off while keeping them whole. (Oops.) If this happens, you can set your baking sheet on a hot stovetop for half to one minute, and they should come right off. Voilà!
  • I used English Daisy petals - they were the sweetest.