Rhubarb Cookies Prep Time: 20 minutes Cook Time: 15 minutes Servings: 24 Ingredients - 1 1/3 cups brown sugar - packed - 1/2 cup butter, unsalted - softened - 1 egg - 1 teaspoon vanilla - 2 cups all-purpose flour - 1/2 teaspoon salt - 1 teaspoon cinnamon - 1/2 teaspoon clove - 1/2 teaspoon nutmeg - 1 teaspoon baking soda - 3 teaspoons milk - 1 cup fresh rhubarb - chopped fine	1

	- 1/2 cup coconut - 1 cup crasins or raisins - 1 cup walnuts - chopped    A moist, chewy cookie filled with lots of flavor.   Directions Preheat oven to 350° F. In a large mixing bowl add brown sugar and softened butter; cream together. Add eggs and vanilla; beat until creamed. In a smaller bowl mix all dry ingredients; stir to combine. Add the milk and the dry ingredients to the creamed brown sugar and butter mixture; beat just until combined. Stir in rhubarb, coconut, crasins, and walnuts. On a prepared cookie sheet drop about 1 heaping tablespoon of batter per cookie. Place only about 12 cookies per sheet because they will spread while baking. Bake 12-14 minutes or until light golden brown. Remove pan from oven, let cookies sit on the baking sheet 1-2 minutes before removing them to a cooling rack.	2