Name: Rhubarb Cookies
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: 1 cup shortening -; 1-1/2 cups packed brown sugar -; 2 large eggs -; 3 cups all-purpose flour -; 1 teaspoon baking soda -; 1/2 teaspoon salt -; 1-1/2 cups diced fresh or frozen rhubarb -; 3/4 cup sweetened shredded coconut -; Frosting: -; 3 ounces cream cheese, softened -; 1 tablespoon butter, softened -; 1-1/2 cups confectioners' sugar -; 3 teaspoons vanilla extract -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Rhubarb Cookies

1. 1 cup shortening -

2. 1-1/2 cups packed brown sugar -

3. 2 large eggs -

4. 3 cups all-purpose flour -

5. 1 teaspoon baking soda -

6. 1/2 teaspoon salt -

7. 1-1/2 cups diced fresh or frozen rhubarb -

8. 3/4 cup sweetened shredded coconut -

9. Frosting: -

10. 3 ounces cream cheese, softened -

11. 1 tablespoon butter, softened -

12. 1-1/2 cups confectioners' sugar -

13. 3 teaspoons vanilla extract -

How to cook deliciously - Rhubarb Cookies

1. Stage

In a large bowl, 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. Stage

Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely.

3. Stage

For frosting, in a small bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar and vanilla. Spread over cookies.