Strawberry  Rhubarb Pie Cookies

Chewy sugar cookies filled w/ strawberry rhubarb pie filling & topped w/ toasted meringue!

Step 1: Cook strawberries, rhubarb, sugar, lemon zest & juice, & corn starch together for the filling.

Step 2: Whisk together the wet ingredients, then stir in dry ingredients for the cookie dough.

Step 3: Scoop dough balls & chill at least 2 hours or up to 3 days. 

Step 4: Bake at 365 F for 10 minutes, then indent the centers. 

Step 5: Make the Swiss Meringue - full details in the linked recipe!