FROSTED RHUBARB COOKIES

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Frosted Rhubarb Cookies image

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

COOKIES:
1 c shortening
1 1/2 c brown sugar, firmly packed
2 eggs
3 c flour
1 tsp baking soda
1/2 tsp salt
1 1/2 c diced fresh rhubarb
3/4 c flaked coconut
CREAM CHEESE FROSTING:
1 (3 ounce) package cream cheese, softened
1 Tbsp butter, softened
1 Tbsp vanilla, (yes tablespoon)
1 1/2 c powdered sugar

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.

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