Rhubarb Cookies

By michelew7

Ingredients

• Cookies:
• 1 cup shortening
• 1 1/2 cups packed brown sugar
• 2 eggs
• 3 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups diced fresh or frozen rhubarb
• 3/4 cup flaked coconut
• Frosting:
• 3 ounces softened cream cheese
• 1 tablespoon softened butter
• 1 1/2 cups powdered sugar
• 3 teaspoons vanilla extract

Preparation

Step 1

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 and mix well. Fold in the rhubarb and coconut.

Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350 degrees for 10-14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely.

For frosting, in a small mixing bowl, beat cream cheese and butter until fluffy. Beat in confectioners' sugar and vanilla. Spread over cookies.

Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.