Rhubarb Cookies

Name: Rhubarb Cookies
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 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 or frozen rhubarb; 3/4 cup sweetened shredded coconut; FROSTING:; 3 ounces cream cheese, softened; 1 tablespoon butter, softened; 1-1/2 cups confectioners' sugar; 3 teaspoons vanilla extract

TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + cooling YIELD: 4 dozen.

We have two prolific rhubarb plants, so I’m always looking for new ways to use the harvest. The recipe for these soft, delicious cookies, flavored with coconut, was given to me by a friend. —Shauna Schneyder, Idaho Falls, Idaho

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 or frozen rhubarb
3/4 cup sweetened shredded coconut
FROSTING:
3 ounces cream cheese, softened
1 tablespoon butter, softened
1-1/2 cups confectioners' sugar
3 teaspoons vanilla extract

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 and mix well. Fold in rhubarb and coconut.
2. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely.
3. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar and vanilla. Spread over cookies.

Nutrition Facts

1 each: 126 calories, 6g fat (2g saturated fat), 11mg cholesterol, 68mg sodium, 17g carbohydrate (11g sugars, 0 fiber), 1g protein.

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