Rhubarb Jam Cookies with Fresh Rhubarb

Instructions:

1. Combine the diced rhubarb, sugar, and lemon juice in a saucepan over medium-low heat. Stir occasionally for about 10–15 minutes until the rhubarb breaks down into a chunky, jammy consistency.
2. Stir in the cornstarch slurry and simmer for 2 more minutes until the mixture thickens and looks glossy. Remove from heat and let cool completely.
3. Cream together the softened butter and sugar using an electric mixer until pale and fluffy (about 3 minutes). Beat in the vanilla extract.
4. In a separate bowl, whisk together the flour, cornstarch, and salt.
5. Gradually add the dry ingredients to the butter mixture on low speed until just combined; do not overmix.
6. Preheat your oven to 350°F (175°C).
7. Scoop 1 tablespoon of dough, roll it into a ball, and place on a parchment-lined sheet.
8. Use your thumb or a small spoon to press a deep well into the center of each ball.
9. Spoon about 1/2 teaspoon of the cooled rhubarb jam into the center of each cookie.
10. Bake for 10–12 minutes, or until the edges are lightly golden.