FROSTED RHUBARB COOKIES

3
Ann McCue

By
@salsaqueen

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!

Rating:

★★★★★ 5 votes

Comments:
Serves:
4 dozen

Ingredients

  • 1 c
    shortening
  • 1 1/2 c
    packed brown sugar
  • 2
    eggs
  • 3 c
    all-purpose flour
  • 1 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1 1/2 c
    diced fresh or frozen rhubarb (cut small)
  • 3/4 c
    flaked coconut
  • FROSTING

  • 1
    3 ounce package cream cheese, softened
  • 1 Tbsp
    butter, softened
  • 1 1/2 c
    powdered sugar
  • 2 tsp
    vanilla extract

How to Make FROSTED RHUBARB COOKIES

Step-by-Step

  1. In 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.
  2. Drop 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.
  3. For Frosting: In a small bowl, beat cream cheese and butte until fluffy. Beat in the powdered sugar and vanilla, spread over cookies.
  4. NOTE: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely, Drain in colander, but do not press liquid out.
  5. NUTRITIONAL FACTS: 1 serving (1 cookie) equals 126 calories, 6 g fat, 11 mg cholesterol, 68 mg sodium, 17g carbohydrate, trace fiber, 1g protein

Printable Recipe Card

About FROSTED RHUBARB COOKIES

Course/Dish: Cookies
Hashtag: #rhubarb




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