I am happy to say I have enough rhubarb left for one more recipe! YEAH! That is even better to me than eating the cookies. Ha! I have to make something for my Mom's group on Thursday so I will definitely be making some rhubarb muffins to take with me.
Frosted Rhubarb Cookies
1 c. shortening
1 1/2 c. packed brown sugar
2 eggs
3 c. flour
1 t. baking soda
1/2 t. salt
1 1/2 c. diced fresh rhubarb
3/4. flaked coconut
Cream shortening and brown sugar. Beat in eggs. Combine flour, baking soda, salt; gradually add to creamed mixture. Stir in rhubarb and coconut. Drop by tablespoonfuls 2 inches apart on greased baking sheet. Bake at 350 degrees for 12-15 minutes. Cool on wire racks.
(I have never used the coconut. I never have any on hand and they are superb without.)
Cream Cheese Frosting
3 oz. cream cheese, softened
1 T. butter
3 t. vanilla
1 1/2 c. powdered sugar
Beat cream cheese, butter and vanilla. Gradually add in powdered sugar until smooth. Spread over cooled cookies. Store in fridge.
Yield: 5 dozen
These do freeze well. It is also best to use tender stalks of rhubarb.
1 comment:
Have to admit that I'm not a rhubarb fan. But I do think there's a festival here in Michigan.
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