frosted rhubarb cookies
During the1950's the spring at Shupert's Honey Farm brought an abundance of rhubarb. These cookies were one favorite way to use some of the tart fruit.
prep time
10 Min
cook time
15 Min
method
---
yield
24 serving(s)
Ingredients
- COOKIES:
- 1 cup shortening
- 1 1/2 cups brown sugar, firmly packed
- 2 - eggs
- 3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups diced fresh rhubarb
- 3/4 cup flaked coconut
- CREAM CHEESE FROSTING:
- 1 - (3 ounce) package cream cheese, softened
- 1 tablespoon butter, softened
- 1 tablespoon vanilla, (yes tablespoon)
- 1 1/2 cups powdered sugar
How To Make frosted rhubarb cookies
-
Step 1Preheat oven to 350 degrees. In a large mixing bowl, cream shortening and brown sugar. Beat in eggs. Combine the flour, baking soda and salt. Gradually add to creamed mixture. Stir in rhubarb and coconut. Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
-
Step 2For Frosting: In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in the confectioners' sugar until smooth. Spread over cooled cookies. Store in the refrigerator.
- 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!
Discover More
Category:
Cookies
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes