Frosted Rhubarb Cookies
Taste of Home
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We have two prolific rhubarb plants, so I’m always looking for new ways to use the harvest. The recipe for these soft, delicious cookies, flavored with coconut, was given to me by a friend. —Shauna Schneyder, Idaho Falls, Idaho
SERVINGS: 48
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 30 min. Bake: 10 min./batch + cooling
Ingredients:
- 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 or frozen rhubarb
- 3/4 cup flaked coconut
- FROSTING:
- 1 package (3 ounces) cream cheese, softened
- 1 tablespoon butter, softened
- 1-1/2 cups confectioners' sugar
- 3 teaspoons vanilla extract
Directions:
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 and mix well. Fold in the rhubarb and coconut.
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.
For frosting, in a small mixing bowl, beat cream cheese and butter until fluffy. Beat in confectioners' sugar and vanilla. Spread over cookies. Yield: 4 dozen.