Frosted Rhubarb Cookies Recipe

Frosted Rhubarb Cookies Recipe

  • 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 rhubarb
  • 3/4 cup flaked coconut
  • CREAM CHEESE FROSTING:
  • 1 (3 ounce) package cream cheese, softened
  • 1 tablespoon butter, softened
  • 3 teaspoons vanilla extract
  • 1 1/2 cups confectioners' sugar
  1. 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.
  2. Stir in rhubarb and coconut. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
  3. 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.
Recipe of the Day|