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!
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This recipe is featured in Adrian’s “Between Friends” Cookbook.
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