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Frosted Rhubarb Cookies
Ingredients:
1 c. shortening
1 1/2 c. brown sugar
2 eggs
3 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 c. diced fresh rhubarb
3/4 c. flaked coconut
CREAM CHEESE FROSTING:
1 pkg. (3 oz.) cream cheese, softened
1 Tbs. butter, softened
3 tsp. vanilla extract
1 1/2 c. confectioners
1 c. shortening
1 1/2 c. brown sugar
2 eggs
3 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 c. diced fresh rhubarb
3/4 c. flaked coconut
CREAM CHEESE FROSTING:
1 pkg. (3 oz.) cream cheese, softened
1 Tbs. butter, softened
3 tsp. vanilla extract
1 1/2 c. confectioners
Directions:
In a large bowl, cream shortening and brown sugar. Beat in eggs. Combine the flour, baking soda and salt; add to creamed mixture. Stir in rhubarb and coconut. drop by tablespoonfuls
2" apart onto greased baking sheets. Bake at 350 for 12-15 minutes or until lightly browned. Remove to wire rack to cool. In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in sugar until smooth. Spread over cooled cookies. Store in refrigerator. Makes about 5 dozen.
In a large bowl, cream shortening and brown sugar. Beat in eggs. Combine the flour, baking soda and salt; add to creamed mixture. Stir in rhubarb and coconut. drop by tablespoonfuls
2" apart onto greased baking sheets. Bake at 350 for 12-15 minutes or until lightly browned. Remove to wire rack to cool. In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in sugar until smooth. Spread over cooled cookies. Store in refrigerator. Makes about 5 dozen.
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