Rhubarb swaps in for raisins in an extra-buttery dough that spreads as it bakes to create a crisp cookie with lacy edges and chewy centers.
Preheat oven to 350°F. Line two cookie sheets with parchment paper.
In a large bowl beat butter, brown sugar, egg, and vanilla until smooth.
In a medium bowl combine flour, soda, cinnamon, and salt. Add rhubarb; toss to combine. Stir flour mixture and oats into butter mixture.
Drop 1/4-cup mounds of dough 3-inches apart on prepared cookie sheets; press lightly with fingers.
Bake 15 to 18 minutes (rotate pan from front to back after 10 minutes) or until edges brown. Let cool on cookie sheet 5 minutes. Transfer to a wire rack to cool. Repeat with remaining dough.
In a small bowl combine powdered sugar and milk; stir until smooth. If desired, add food coloring for a faint pink color. Spread icing on cooled cookies. Makes 16 cookies.
Allow icing to set on cookies. Arrange cookies in a single layer in an airtight storage container with waxed paper between layers. Store in the refrigerator up to 5 days or freeze up to 3 months.
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