Rhubarb Wafer Cookie

As seen on YouTube Wyse Guide

Ingredients

For the cookies

• 1 cup butter room temperature
• ⅓ cup heavy whipping cream room temperature
• 2 cups flour

For the filling

• 1 cup finely chopped rhubarb
• 2 tsp lemon zest
• 2 tbsp lemon juice
• ¼ cup sugar
• 2 tsp cornstarch
• 1 tsp salt
• ¼ cup butter room temperature
• 1 cup powdered sugar
• 1 tsp vanilla extract

Instructions 

For the cookies

• Cream the butter. Add the flour and cream. Mix until completely incorporated and combined. Wrap in plastic wrap and chill 45 minutes.
• Preheat oven to 350°F.
• Remove dough from the fridge and cut it into two pieces. Working with one piece at a time, roll to ⅛ inch thick.
• Cut out 1 ½ inch rounds, pat both sides of cookie in sugar and place on a parchment-lined baking sheet.
• Prick cookies with a fork to prevent bubbles and bake in the preheated oven until puffed and crisp, 7-10 minutes.
• Remove from oven and cool. While cooling, continue to bake cookies and make the filling.

For the filling

• Mix the rhubarb, lemon zest, lemon juice, sugar, cornstarch, and salt together. Bring to a boil.
• Turn down to a simmer and continue to cook until thickened and jam-like, 10-15 minutes.
• Remove from heat and cool, 45 minutes.
• Once cooled, whip the butter and add the rhubarb jam, sugar, and vanilla.
• Whip until smooth. Add more sugar to thicken, if needed.
• To assemble cookies, spread 2 teaspoons of filling on the bottom of one cooled cookie and top with another, making a sandwich.