INGREDIENTS
1/2 cup sourdough starter
1/2 cup soft butter
1/2 cup coconut sugar
1/4 cup honey
1 egg beaten
1/2 tsp. baking soda
2 cups flour (whole wheat or all purpose or a mixture)
1/2 tsp. baking soda
1/2 tsp. nutmeg
1 tsp. vanilla extract
1/2 cup chopped rhubarb
1/4 cup chopped almonds
PROCEDURE
1. Cream butter, sugar and honey. Beat in egg until fluffy.
2. Dissolve the soda in the sourdough.
3. Sift the dry ingredients together.
4. Add the dry ingredients alternately with the sourdough to the creamed mixture.
5. Mix in the vanilla, rhubarb and chopped nuts.
6. Drop by teaspoons on a greased cookie sheet.
7. Bake in a preheated 375deg F (180deg C) oven for 8-10 minutes.
8. Remove the cookies to a cooling rack.