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Rhubarb Coconut Cookies

 Rhubarb Coconut Cookies
At our garden club fund-raiser, each group within the club serves a different kind of food. These cookies are made by the "rhubarb group"...and they are always the first to sell out!
18 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/2 cup shortening
  • 1-1/3 cups packed brown sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup milk
  • 1 cup diced fresh or frozen rhubarb
  • 1 cup chopped pecans
  • 1 cup raisins
  • 1/2 cup flaked coconut

Directions

  • In a bowl, cream shortening and brown sugar. Add egg; beat well.
  • Combine dry ingredients; add to the creamed mixture alternately with
  • milk. Mix well. Stir in rhubarb, nuts, raisins and coconut.
  • Drop by tablespoonfuls onto greased baking sheets. Bake at 375°
  • for 12-15 minutes or until golden. Cool on wire racks. Yield: 3
  • dozen.
Nutritional Facts: 1 serving (2 each) equals 252 calories,

2 of 2

Rhubarb Coconut Cookies (continued)

Nutritional Facts: 12 g fat (3 g saturated fat), 12 mg cholesterol, 120 mg sodium, 36 g carbohydrate, 2 g fiber, 3 g protein.