Frosted Rhubarb Cookies

Submitted by Marlene.

"I got this from a lady at bingo, who got it from a neighbor, etc ... I have never liked rhubarb. I LOVE these cookies!!"

 

• Ready In: 30mins
• Ingredients: 12
• Yields: 5 Dozen

ingredients

• COOKIES

• 1 cup shortening
• 1 1⁄2 cups firmly packed brown sugar
• 2 large eggs
• 3 cups flour
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 1⁄2 cups diced fresh rhubarb
• 3⁄4 cup flaked coconut

• FROSTING

• 3 ounces cream cheese, softened
• 1 tablespoon butter, softened
• 3 teaspoons vanilla extract
• 1 1⁄2 cups confectioners' sugar

directions

1. Cookies: Cream together the shortening, brown sugar and egg.
2. Sift together the flour, baking soda and salt.
3. Add to creamed mixture.
4. Stir in rhubarb and coconut.
5. Drop by tablespoonfuls onto greased baking sheets.
6. Bake for 12-15 minutes at 350°.
7. Cool and frost.
8. FROSTING: Beat cream cheese, butter and vanilla.
9. Gradually beat in sugar til smooth.
10. Spread over cooled cookies.

Reviews

[MNCupcake]

Wow! These were spectacular! No need for frosting, if you ask me. I did increase oven temp to 375 because of the use of shortening. The coconut has a great complement to the tartness of the rhubarb. I also let the cut rhubarb set in a couple of tablespoons of sugar while I mixed up the cookie dough to get the juices out. And, my secret little touch was a teaspoon of five spice. Delicious!

 

[Ehleighen]

I thought these were great! I just found this recipe yesterday and was immediately intrigued - I never heard of rhubarb cookies before. So I just had to make them, and my husband and I really loved them. I haven't had one cold yet, but warm out of the oven they were so wonderful. I did however add 1 tsp cinnamon to the flour mixture because I love cinnamon. I would add more rhubarb next time too, can never get enough of that. Thanks for the great recipe!!!

 

[Victoria2]

Excellent! Used half butter, half shortening and grated in a touch of orange rind. Didn't bother with the frosting. Took them to work and they vanished - even people who said they didn't like rhubarb loved these cookies. A real keeper and great different way to use some of all that rhubarb. Thanks for posting!

 

[djafishfria]

I was a little nervous about these too, but they turned out great. The sweet frosting is a great contrast to the slightly tart rhubarb cookie, although I suppose you could make it without. I chopped the rhubarb pretty small, and would probably do it that way again.

 

[rhubarb lover]

One of my favourites. Freezes well too. The cream cheese frosting adds that special touch and have always had raves over these.