frosted rhubarb cookies
(5 ratings)
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!
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(5 ratings)
yield
4 dozen
Ingredients For frosted rhubarb cookies
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1 cshortening
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1 1/2 cpacked brown sugar
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2eggs
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3 call-purpose flour
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1 tspbaking soda
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1/2 tspsalt
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1 1/2 cdiced fresh or frozen rhubarb (cut small)
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3/4 cflaked coconut
- FROSTING
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13 ounce package cream cheese, softened
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1 Tbspbutter, softened
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1 1/2 cpowdered sugar
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2 tspvanilla extract
How To Make frosted rhubarb cookies
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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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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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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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