Frosted Rhubarb Cookies
At a Glance
- Total
- 30 min
- Servings
- 5.00 Dozen
Categories
- Cookies
- Dessert
- Baking
Dietary
- Vegetarian
Allergens
- Eggs
- Wheat
- Milk
- Tree nuts
Servings & Nutrition
Original recipe serves 60. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Frosted Rhubarb Cookies brings together 1 cup shortening, 1 1/2 cups firmly packed brown sugar, 2 large eggs in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 5 servings.
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Equipment
mixing bowls, sifter, baking sheets, oven
Ingredients
- 1 cup shortening
- 1 1/2 cups firmly packed brown sugar
- 2 large eggs
- 3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups diced fresh rhubarb
- 3/4 cup flaked coconut
- 3 ounces cream cheese, softened
- 1 tablespoon butter, softened
- 3 teaspoons vanilla extract
- 1 1/2 cups confectioners' sugar
Instructions
Cookies: Cream together the shortening, brown sugar and egg.
Sift together the flour, baking soda and salt.
Add to creamed mixture.
Stir in rhubarb and coconut.
Drop by tablespoonfuls onto greased baking sheets.
Bake for 12-15 minutes at 350°.
Cool and frost.
FROSTING: Beat cream cheese, butter and vanilla.
Gradually beat in sugar til smooth.
Spread over cooled cookies.
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