Recipes - print - Frosted Rhubarb Cookies

Frosted Rhubarb Cookies - Recipe

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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Frosted Rhubarb Cookies Recipe
  • 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.
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 48
-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)
-3 ounces cream cheese - softened
-1 tablespoon butter - softened
-1 1/2 cups powdered sugar
-3 teaspoons vanilla