Best Frosted Rhubarb Cookies Recipes
FROSTED RHUBARB COOKIES
I got this from a lady at bingo, who got it from a neighbor, etc ... I have never liked rhubarb. I LOVE these cookies!!
Provided by Marlene.
Categories Drop Cookies
Time 30m
Yield 5 Dozen
Number Of Ingredients 12
Steps:
- Cookies: Cream together the shortening, brown sugar and egg.
- Sift together the flour, baking soda and salt.
- Add to creamed mixture.
- Stir in rhubarb and coconut.
- Drop by tablespoonfuls onto greased baking sheets.
- Bake for 12-15 minutes at 350°.
- Cool and frost.
- FROSTING: Beat cream cheese, butter and vanilla.
- Gradually beat in sugar til smooth.
- Spread over cooled 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."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5 dozen.
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 201 calories, Fat 9g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 109mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
FROSTED RHUBARB COOKIES
got this recipe from a wife of someone my husband works with. I see from the copy it is a taste of home recipe!! These are wonderful cookies. Moist and cake like. It calls for cream cheese frosting but I think if you don't have any cream cheese on hand just a butter cream frosting would be just as yummy!! Hope you like them!
Provided by Ann McCue
Categories Cookies
Number Of Ingredients 13
Steps:
- 1. In a large bow., 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 inches apart onto greased baking sheet. bake at 350 degrees for 10 to 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 butte until fluffy. Beat in the powdered sugar and vanilla, spread over cookies.
- 4. NOTE: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely, Drain in colander, but do not press liquid out.
- 5. NUTRITIONAL FACTS: 1 serving (1 cookie) equals 126 calories, 6 g fat, 11 mg cholesterol, 68 mg sodium, 17g carbohydrate, trace fiber, 1g protein
FROSTED RHUBARB COOKIES
During the1950's the spring at Shupert's Honey Farm brought an abundance of rhubarb. These cookies were one favorite way to use some of the tart fruit.
Provided by Kathie Carr
Categories Cookies
Time 25m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees. In a large mixing bowl, cream shortening and brown sugar. Beat in eggs. Combine the flour, baking soda and salt. Gradually add to creamed mixture. Stir in rhubarb and coconut. Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
- 2. For Frosting: In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in the confectioners' sugar until smooth. Spread over cooled cookies. Store in the refrigerator.
FROSTED RHUBARB COOKIES (VEGAN)
I thought this was a different kind of cookie. I've never made them with rhubarb before. Can't wait to give them a try.
Provided by Chef Joey Z.
Categories Drop Cookies
Time 45m
Yield 5 Dozen
Number Of Ingredients 13
Steps:
- FOR THE COOKIE:.
- Preheat oven to 350'F.
- Cream the shortening, brown sugar and egg substitutes together.
- In a separate bowl sift the flour, baking soda and salt.
- Add the flour mixture to the creamed mixture.
- Stir in the rhubarb and coconut.
- Drop by tablespoonful onto a baking sheet that has been covered with unbleached parchment paper. You might need two as this is a big recipe.
- Bake 12-15 minutes for each batch made.
- Cool the cookies.
- FOR THE FROSTING:.
- Beat the cream cheese, margarine and vanilla together well using a hand/stand mixer. Gradually beat in sugar until smooth.
- Spread over cooled cookies.
- Bon Appetit!
Nutrition Facts : Calories 870.2, Fat 51.6, SaturatedFat 17.9, Sodium 431.2, Carbohydrate 105.1, Fiber 2.7, Sugar 100.4, Protein 1.2
FROSTED RHUBARB COOKIES
Steps:
- In a large mixing bowl, cream shortening and brown sugar. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in rhubarb and coconut.
- Drop by rounded tablespoonfuls 2 inch apart onto parchment lined baking sheets. Bake for 10-14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely.
- For frosting, in a small mixing bowl, beat cream cheese and butter until fluffy. Beat in confectioners’ sugar and vanilla. Spread over cookies.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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