📖 Instructions

1. First, let's make the rhubarb filling! In a medium saucepan, combine the diced rhubarb, sugar, orange zest, and water. Cook over medium heat, stirring occasionally, until the rhubarb is soft and the mixture has thickened slightly (about 10-15 minutes). Remove from heat and let it cool completely. You can even do this a day ahead!
2. Now for the cookie dough: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Make sure you get all the lumps out!
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
4. Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 30 minutes. This will make the dough easier to handle. Trust me, this step is important!
5. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This makes for easy cleanup.
6. On a lightly floured surface, roll out one half of the dough to about 1/8 inch thickness. Use a 2-inch round cookie cutter (or a glass!) to cut out circles. Repeat with the remaining dough.
7. Place a small spoonful of the cooled rhubarb filling in the center of each cookie. Don't overfill them, or they'll explode while baking!
8. Gently fold the dough over the filling to form a half-moon shape. Pinch the edges to seal, making sure the filling is completely enclosed. Or, use a fork to crimp the edges, it look very cute.
9. Place the cookies on the prepared baking sheet, spacing them about 1 inch apart.
10. Bake for 10-12 minutes, or until the cookies are lightly golden brown. Keep a close eye on them – they can burn quickly!
11. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy! Or, if you’re impatient like me, eat one (or three) while they're still warm. Yum!