Rhubarb Cookies Recipe
- 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 flaked coconut
- 3 ounces cream cheese, softened
- 1 tablespoon butter, softened
- 1-1/2 cups confectioners' sugar
- 3 teaspoons vanilla extract
- 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. Yield: 4 dozen.
1 each: 126 calories, 6g fat (2g saturated fat), 11mg cholesterol, 68mg sodium, 17g carbohydrate (11g sugars, 0g fiber), 1g protein .
Reviews for Rhubarb Cookies
"I made these cookies and they are so moist. But the one thing extra I did for a little more flavor was to sprinkle a little cinnamon sugar on top before I baked them. I did not frost them at all with the cinnamon sugar used instead."
"Followed the recipe exactly. I expected more from this well-rated recipe. I ended up with dry, tasteless "cookies". If I try this again, I would reduce the amount of flour first. The flavor of the fresh rhubarb and coconut was just not there. Threw the whole batch out."
"These are VERY good. not great for a hot day though because the icing melts, difficult to pack and bring with you"
"Perfect. I added a half cup chopped walnuts--personal preference. No frosting needed. Very moist."
"Made these delicious cookies with a bit of hesitation - didn't know if they would turn out because I had never tried rhubarb, but they turned out great and tasted so yummy. I recommend cutting the rhubarb small to make more even cookies. Very good; everyone enjoyed these."
"Rhubarb lovers will love these cookies! The rhubarb/coconut combo is terrific. I chose not to frost them, but instead left some plain and some lightly sprinkled with icing sugar. Addictive!"
"WOW! What a great combination with the coconut and rhubarb! Love the little sweet and little sour of the rhubarb and the slightly crunchy texture of the cookie. I didn't even frost them and they tasted great! This is a keeper!"
"Lots of compliments and surprize at what you can do with rhubarb."
"Perfect cookie! Even better when stored in the freezer."
"If you use frozen Rhubarb, do you thaw it out, or use it frozen. I know alot of recipes tell you to not thaw some fruits?"
"These cookies are amazing!! I was at a Farmers' Market with a friend and I bought rhubarb to make these cookies. She thought I was crazy but soon changed her mind when she tasted them. Her brother also liked them very much, in fact, he ate pretty well a whole batch by himself. If you have a rhubarb plant and don't know what to use it all in, make these cookies. You will not be disappointed!!"