Frosted Rhubarb Cookies Recipe

Frosted Rhubarb Cookies Recipe photo by Taste of Home

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"Since these cookies freeze well, I make a lot of them during rhubarb season," says field editor Ann Marie Moch of Kintyre, North Dakota. "They are best when you use young tender stalks."

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Frosted Rhubarb Cookies Recipe

Prep: 20 min. Bake: 15 min. + cooling

Yield: 30 Servings

20 15 35

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 rhubarb
3/4 cup flaked coconut
CREAM CHEESE FROSTING:
1 package (3 ounces) cream cheese, softened
1 tablespoon butter, softened
3 teaspoons vanilla extract
1-1/2 cups confectioners' sugar

Directions

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.
Stir in rhubarb and coconut. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
In a large bowl, beat the 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.

Nutritional Facts 1 serving (2 each) equals 201 calories, 9 g fat (3 g saturated fat), 18 mg cholesterol, 109 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Frosted Rhubarb Cookies in Taste of Home April/May 2004, p11