Rhubarb Nut Cookie

Preheat oven to 375 degrees.

In a large mixing bowl with and electric mixer, cream butter. Add sugars and beat till fluffy. Add egg and vanilla extract and beat well.

In a separate large bowl combine flour with baking powder, baking soda salt and spices.

Add to creamed mixture and beat till blended.

Sprinkle the 1 Tbsp sugar on chopped rhubarb. Add rhubarb and nuts to the dough and beat till blended.

Drop heaping teaspoon onto sheet pans lined with silicone liner.

Bake for 13-15 minutes or until golden brown and firm to touch.

NOTE: Fresh or frozen rhubarb works equally well.

3/4 C softened butter

3/4 C firmly packed brown sugar

1/2 C sugar

1 large egg

1 tsp Vanilla Extract

2 1/4 cup All purpose flour

1/2 tsp baking powder

1 tsp baking soda

1 tsp Epicure Sweet Maple Topper(optional)

2 C 1/4 inch chopped peeled rhubarb (3-4 stalks)

1 Tbsp sugar

1 C chopped pecans