MEMBER RECIPE
Frosted Rhubarb Cookies Recipe
By lovetobake45
These cookies freeze very well, I make a lot of them during rhubarb season. They are best when you can use the young tender stalks. There are a great tasting cookie.
INGREDIENTS
- 1 cup shorting
- 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 rhubarb
- 3/4 cup flaked coconut
Cream Cheese Frosting
- 1 package (3 ounces) cream cheese, softened
- 1 tablespoon butter, softened
- 1 teaspoon vanilla extract
- 1-1/2 cups confectioners' sugar
INSTRUCTIONS
- In a large mixing bowl, cream shorting 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 in. apart onto greased baking sheets. Bake at 350 F. for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
- 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. Yield: about 5 dozen.
- More recipes at www.havefunbaking.com
and also at: www.lovetobakeandcook.blogspot.com
Member recipes are not tested by the CHOW food team.
