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Frosted Rhubarb Cookies Recipe

  • 30servings
  • 35minutes
  • 201calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, D
MineralsNatrium, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup shortening

  2. 1-1/2 cups packed brown sugar

  3. 2 eggs

  4. 3 cups all-purpose flour

  5. 1 teaspoon baking soda

  6. 1/2 teaspoon salt

  7. 1-1/2 cups diced fresh rhubarb

  8. 3/4 cup flaked coconut

  9. CREAM CHEESE FROSTING:

  10. 1 package (3 ounces) cream cheese, softened

  11. 1 tablespoon butter, softened

  12. 3 teaspoons vanilla extract

  13. 1-1/2 cups confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Frosted Rhubarb Cookies Recipe photo by Taste of Home 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.

  2. 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.

  3. 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. Yield: about 5 dozen.

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