Frosted Rhubarb Cookies Recipe

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These sweet and moist cookies will soon become a favorite for the young and the old. No need to worry about where to store them as they won't be around long!
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Servings:
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Ingredients
  • 1 cup shortening
  • 1 1/2 cups brown sugar - packed
  • 2 eggs
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 1/2 cups rhubarb
  • 1/2 teaspoon salt
  • 3/4 cup coconut
  • 3/4 cup pecans - chopped (optional)
  • FOR FROSTING:
  • 3 ounces cream cheese - softened
  • 1 tablespoon butter - softened
  • 1 1/2 cups powdered sugar
  • 3 teaspoons vanilla
Directions
PREP
10 mins
COOK
15 mins
  • Preheat oven to 350 degrees F.
  • In a large bowl, cream shortening and brown sugar. Beat in eggs.
  • In a separate bowl, conbine flour, soda and salt. Add to creamed mixture; mix well.
  • Fold in rhubarb, coconut and nuts (if desired).
  • On a prepared cookie sheet, drop about 1 tablespoon of batter per cookie. Bake 10-12 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.
For Frosting:
  • Cream together cream cheese and butter.
  • Add powdered sugar and vanilla. Cream until smooth.
  • Frost onto cooled cookies.
Note: If using frozen rhubarb, measure before thawing. Then thaw and drain but do not press liquid out.
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Frosted Rhubarb Cookies Recipe Reviews

frosted rhubarb cookies

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Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
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bberg User
Rating of 5 out of 5.0 stars
Reviewed By
"I made these a couple of months ago with my fresh rhubarb and I remember how delicious they were. They soft and tasted great. Wish I had some fresh rhubarb now to make them again, maybe next year!"
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