Recipe for Rhubarb Cookies
INGREDIENTS
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FOR THE COOKIES
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*Note - if you are using frozen rhubarb for this recipe, measure the rhubarb after it has thawed in a sieve, over a bowl, with the excess liquid discarded.
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1 cup shortening
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1 1/2 cups brown sugar, packed
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2 medium size eggs
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3 cups all-purpose flour
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1 tsp. baking soda
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1/2 tsp. salt
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1 1/2 cups fresh or frozen diced rhubarb (I used fresh)
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3/4 cup flaked or desiccated coconut (I used desiccated)
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FOR THE ICING
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1/2 cup softened cream cheese
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1 tbsp. softened butter
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1 1/2 tbsp. confectioners' (icing) sugar
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3 tsp. vanilla extract
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pecan pieces for garnish, optional
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