Frosted Rhubarb Cookies

Linda Pauls
Buhler, Kansas

Frosted Rhubarb Cookies


1 c. shortening
1 1/2 c. brown sugar, packed
2 eggs
3 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 c. fresh rhubarb, diced
3/4 c. flaked coconut

In a large bowl, cream shortening and brown sugar. Beat in eggs. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in rhubarb and coconut.  Drop by tablespoonfuls 2 inches apart onto greased cookie sheets. Bake at 350 degrees for 12-15 minutes or until lightly browned.  Remove to wire rack to cool.

Cream Cheese Frosting:
3 oz. cream cheese, softened
1 T. butter
3 tsp. vanilla extract
1 1/2 c. confectioners’ sugar
In a mixing bowl, beat cream cheese, butter and vanilla.  Gradually beat in the confectioners’ sugar until smooth.  Spread over cooled cookies. Store cookies in the refrigerator.  Yield: about 5 dozen.  These cookies also freeze well!

ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas
Visit our blog:
This recipe is featured in Adrian’s “Between Friends” Cookbook.

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