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Frosted Rhubarb Cookies

Total Time

Prep: 20 min. Bake: 15 min. + cooling

Makes

about 5 dozen

"Since these cookies freeze well, I make a lot of them during rhubarb season," says field editor Ann Marie Moch of Kintyre, North Dakota. "They are best when you use young tender stalks."
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

  • 1 cup shortening
  • 1-1/2 cups packed brown sugar
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups diced fresh rhubarb
  • 3/4 cup sweetened shredded coconut
  • CREAM CHEESE FROSTING:
  • 3 ounces cream cheese, softened
  • 1 tablespoon butter, softened
  • 3 teaspoons vanilla extract
  • 1-1/2 cups confectioners' sugar

Directions

  1. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture.
  2. Stir in rhubarb and coconut. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
  3. In a large bowl, beat the cream cheese, butter and vanilla. Gradually beat in the confectioners' sugar until smooth. Spread over cooled cookies. Store in the refrigerator.

Nutrition Facts

2 each: 201 calories, 9g fat (3g saturated fat), 18mg cholesterol, 109mg sodium, 28g carbohydrate (18g sugars, 1g fiber), 2g protein.

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