These Almond Rhubarb Strawberry Cookies are a similar version to one of my all time favorite cookies my Raspberry Almond Meltaways. However, these cookies are made with Tastefully Simples Rhubarb Strawberry Fruit Spread which is so delicious! It’s definitely one of my favorite products of theirs and my kids love it as well.
This recipe also uses their Absolutely Almond Pound Cake Mix as the base for my cookies. These cookies ended up coming together much quicker than my meltaways version. These cookies are soft and sweet but not overly sweet. You could always whip together a sugar glaze to drizzle on top but I think a sprinkle of confectioners sugar was just the extra touch it needed. My husband really enjoyed these cookies and they didn’t last long. Normally I stick with my favorite raspberry preserves as the filling for these cookies but Im really glad I decided to try the Rhubarb Strawberry Fruit Spread. It was a fun flavor!
Almond Rhubarb Strawberry Cookies
- Absolutely Almond Pound Cake Mix
- 1 egg
- 1/2 cup 1 stick very soft butter
- 1 tsp. Almond Extract
- Confectioners sugar optional
- Combine ingredients, using your hands roll into 1-inch balls. Place on a greased baking sheet or silpat covered baking sheet. Using the end of a wooden spoon press a small hole into each cookie. Add a dollop of Rhubarb Strawberry Fruit Spread. Bake at 350° for 15 minutes or until lightly browned. Sprinkle confectioners sugar on top. Makes 1 dozen cookies.