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Frosted Rhubarb Cookies

 Frosted Rhubarb Cookies
"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."
30 ServingsPrep: 20 min. Bake: 15 min. + 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 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.

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Frosted Rhubarb Cookies (continued)

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.