Wednesday, June 4, 2008

Frosted Rhubarb Cookies

My dad loaded me up with a TON of rhubarb last weekend! Cody's mom and I chopped away for about an hour and froze two 12-cup bags. I went hunting for something I could make that wouldn't be horribly messy or crumbly for the kids to snack on. These cookies are amazing! The health benefits aren't huge, but I'm going to work on that and try adding oatmeal and maybe some applesauce to cut out flour and shortening. Still, in moderation, these cookies aren't too horribly bad and they taste wonderful! If you need a little rhubarb, let me know!

Frosted Rhubarb Cookies

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

  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.
  2. Stir in rhubarb and coconut. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
  3. In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in the confectioners' sugar until smooth. Spread over cooled cookies. Store in the refrigerator.

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