frosted rhubarb cookies
(1 rating)
During the1950's the spring at Shupert's Honey Farm brought an abundance of rhubarb. These cookies were one favorite way to use some of the tart fruit.
(1 rating)
yield
24 serving(s)
prep time
10 Min
cook time
15 Min
Ingredients For frosted rhubarb cookies
- COOKIES:
-
1 cshortening
-
1 1/2 cbrown sugar, firmly packed
-
2eggs
-
3 cflour
-
1 tspbaking soda
-
1/2 tspsalt
-
1 1/2 cdiced fresh rhubarb
-
3/4 cflaked coconut
- CREAM CHEESE FROSTING:
-
1(3 ounce) package cream cheese, softened
-
1 Tbspbutter, softened
-
1 Tbspvanilla, (yes tablespoon)
-
1 1/2 cpowdered sugar
How To Make frosted rhubarb cookies
-
1Preheat oven to 350 degrees. In a large mixing bowl, cream shortening and brown sugar. Beat in eggs. Combine the flour, baking soda and salt. Gradually add to creamed mixture. Stir in rhubarb and coconut. Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
-
2For Frosting: In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in the confectioners' sugar until smooth. Spread over cooled cookies. Store in the refrigerator.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT