frosted rhubarb cookies
got this recipe from a wife of someone my husband works with. I see from the copy it is a taste of home recipe!! These are wonderful cookies. Moist and cake like. It calls for cream cheese frosting but I think if you don't have any cream cheese on hand just a butter cream frosting would be just as yummy!! Hope you like them!
prep time
cook time
method
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yield
4 dozen
Ingredients
- 1 cup shortening
- 1 1/2 cups packed brown sugar
- 2 - eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups diced fresh or frozen rhubarb (cut small)
- 3/4 cup flaked coconut
- FROSTING
- 1 - 3 ounce package cream cheese, softened
- 1 tablespoon butter, softened
- 1 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
How To Make frosted rhubarb cookies
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Step 1In a large bow., cream shortening and brown sugar until light and fluffy, beat in eggs. Combine the flour,baking soda and salt. Gradually add to creamed mixture and mix well. Fold in rhubarb and coconut.
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Step 2Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheet. bake at 350 degrees for 10 to 14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely.
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Step 3For Frosting: In a small bowl, beat cream cheese and butte until fluffy. Beat in the powdered sugar and vanilla, spread over cookies.
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Step 4NOTE: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely, Drain in colander, but do not press liquid out.
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Step 5NUTRITIONAL FACTS: 1 serving (1 cookie) equals 126 calories, 6 g fat, 11 mg cholesterol, 68 mg sodium, 17g carbohydrate, trace fiber, 1g protein
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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