Frosted Rhubarb Cookies (Vegan)

"I thought this was a different kind of cookie. I've never made them with rhubarb before. Can't wait to give them a try."
 
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Ready In:
45mins
Ingredients:
13
Yields:
5 Dozen
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ingredients

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directions

  • FOR THE COOKIE:

  • Preheat oven to 350'F.
  • Cream the shortening, brown sugar and egg substitutes together.
  • In a separate bowl sift the flour, baking soda and salt.
  • Add the flour mixture to the creamed mixture.
  • Stir in the rhubarb and coconut.
  • Drop by tablespoonful onto a baking sheet that has been covered with unbleached parchment paper. You might need two as this is a big recipe.
  • Bake 12-15 minutes for each batch made.
  • Cool the cookies.
  • FOR THE FROSTING:

  • Beat the cream cheese, margarine and vanilla together well using a hand/stand mixer. Gradually beat in sugar until smooth.
  • Spread over cooled cookies.
  • Bon Appetit!

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Reviews

  1. These turned out great! Very moist and the rhubarb worked perfectly. I used white flour and subbed 1/4 cup of wheat flour. I thought this added a really nice texture that complemented the rhubarb. IMPORTANT NOTE: I changed the servings to 2! If you use this recipe for 5 servings, you need to add another half of all of the wet ingrediants, or the dough is too dry and crumbly!!
     
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RECIPE SUBMITTED BY

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
 
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