Frosted Rhubarb Cookies

Name: Frosted Rhubarb Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: about 5 dozen.
Ingredients: 1 cup shortening; 1-1/2 cups packed brown sugar; 2 large eggs; 3 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1-1/2 cups diced fresh rhubarb; 3/4 cup sweetened shredded coconut; CREAM CHEESE FROSTING:; 3 ounces cream cheese, softened; 1 tablespoon butter, softened; 3 teaspoons vanilla extract; 1-1/2 cups confectioners' sugar

TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling YIELD: about 5 dozen.

"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."

Ingredients

1 cup shortening
1-1/2 cups packed brown sugar
2 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups diced fresh rhubarb
3/4 cup sweetened shredded coconut
CREAM CHEESE FROSTING:
3 ounces cream cheese, softened
1 tablespoon butter, softened
3 teaspoons vanilla extract
1-1/2 cups confectioners' sugar

Directions

1. 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.
2. 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.
3. 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.

Nutrition Facts

2 each: 201 calories, 9g fat (3g saturated fat), 18mg cholesterol, 109mg sodium, 28g carbohydrate (18g sugars, 1g fiber), 2g protein.

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