Total time: 3 hours
Servings: About 20 cookies
Note: From Mary Ellen Rae in the Times Test Kitchen. Make the jam ahead so it can chill. The cookies can be stored airtight for several days in the refrigerator.
1 cup diced rhubarb
1 cup diced strawberries
1/4 cup sugar
1 teaspoon cornstarch
2 teaspoons water
1. Combine the rhubarb, strawberries and sugar in a small saucepan over low heat until the fruit softens and breaks down, stirring occasionally, about 15 minutes. Stir the cornstarch and water together in a small bowl. Add to the fruit and continue cooking on low heat, stirring often, until the fruit thickens, about 5 more minutes. Cool completely and store covered in an airtight container in the refrigerator. It will stay fresh up to a week.
2/3 cup butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
2 1/3 cups flour, plus more for rolling
1/4 teaspoon salt
1/2 teaspoon freshly ground cardamom