I received a gift this Saturday. It was called a day off. We had to cancel our Saturday night shift on the truck to get some funny noises checked out. But on top of that, we were up at 8am to bring it in. That’s where the real gift is. Typically on a day off, we end up sleeping until noon in an attempt to make up for lost sleep during the weeks prior. By the time we get going, there are usually only a few hours of sunlight left. Not this weekend, though. We were at the mechanics for 8am and having coffee, donuts and yummy egg sandwiches at Monuts by 9:30am. We. Ate. Breakfast. Together. It was a miracle, folks. Afterwards, I dragged my anxious Mr. One-and-Only to the Farmer’s Market. My biggest regret on those Saturdays where we sleep until noon is that I’ve missed the market. Plus, this recipe got me curious about rhubarb and I was dying to pick some up. I decided to use a rhubarb compote in a cookie recipe I’ve done before.
I started with a small handful of rhubarb stalks (4-5) and a small package of fresh strawberries. I put them on the stove top with 1/4 cup of sugar (or less) and let it simmer until everything was broken down and it looked like jam. Then, I added two tablespoons of fresh squeezed lemon juice, stirred and placed in the refrigerator in a bowl to cool and thicken up. While it cooled, I whipped up a simple sugar cookie dough from my trusty, Joy of Cooking. After the batter was finished, I chopped up pecans in a blender and folded them into my dough. I like a lot of nuts so the cookies are pretty speckled but use your eye for your own taste.
After the cookies baked and cooled, I spooned a dollop of the compote on half of the cookies and topped them with the other half to make a delicious pecan sugar cookie sandwich with rhubarb filling. Oh. My. After my first bite, I decided I needed to make these every year during rhubarb season.
Half way through baking, we decided to run out and catch the last showing of the day of The Great Gatsby (more on that on Wednesday Weddings this week). I kept the batter and compote in the fridge and baked two cookie sandwiches for us when we got home. They were warm and gooey, not too sweet, and worked better than a mug of warm milk to put us to sleep. A sweet ending to an even sweeter day off with my One-and-Only. I finished the rest of the batch in the morning and took pictures. I recommend assembling the sandwiches right before eating as the compote makes them soggy if they sit too long. You could refrigerate them but then the cookie would harden. Either way, these were a slam dunk in my cookie world. I might add some peanut butter next time to kick it up a notch – my very own peanut butter and rhubarb jelly cookie. See what happens when you give me a farmer’s market people! Happy Eating everyone!