Ingredients:
- 2 cups (300g) fresh rhubarb, finely diced
- 1/4 cup (50g) honey
- 1 tsp (5ml) lemon juice
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) coconut sugar
- 1 large egg (50g)
- 1 tsp (5ml) vanilla extract
- 2 cups (250g) all-purpose flour
- 1/2 tsp (3g) baking soda
- 1/4 tsp (1g) salt
- 1 tbsp (8g) cornstarch
- 4 oz (115g) low-fat cream cheese, softened
- 2 tbsp (30g) Greek yogurt, plain
- 1 cup (120g) powdered sugar
- 1/2 tsp (2g) vanilla extract
Instructions:
- Place the diced rhubarb, honey, and lemon juice in a small saucepan over medium heat. Simmer for 5–8 minutes, stirring occasionally, until the rhubarb breaks down into a thick, jam-like consistency and the liquid has evaporated. Remove from heat and let cool completely.
- Cream together the softened butter and coconut sugar until light and fluffy. Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, and cornstarch. Gradually blend the dry ingredients into the wet mixture until a soft dough forms.
- Preheat your oven to 350°F (175°C). Scoop 1 tablespoon of dough and roll it into a ball.
- Press a small indentation into the center of each dough ball with your thumb and fill with 1/2 teaspoon of the cooled rhubarb jam.
- Place cookies on a lined baking sheet and bake for 10–12 minutes, or until the edges are set and a pale golden brown.
- Whisk together the low-fat cream cheese, Greek yogurt, powdered sugar, and vanilla extract until smooth. Apply to cooled cookies.