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