RHUBARB COOKIE RECIPES RECIPES

Name: Rhubarb Cookies
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 dozen.
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 or frozen rhubarb; 3/4 cup sweetened shredded coconut; FROSTING:; 3 ounces cream cheese, softened; 1 tablespoon butter, softened; 1-1/2 cups confectioners' sugar; 3 teaspoons vanilla extract

RHUBARB COOKIES RECIPE: HOW TO MAKE IT - TASTE OF HOME

Rhubarb Cookies Recipe: How to Make It - Taste of Home image

We have two prolific rhubarb plants, so I’m always looking for new ways to use the harvest. The recipe for these soft, delicious cookies, flavored with coconut, was given to me by a friend. —Shauna Schneyder, Idaho Falls, Idaho

Provided by Taste of Home

Categories Desserts

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 4 dozen.

Number Of Ingredients 13

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 or frozen rhubarb
3/4 cup sweetened shredded coconut
FROSTING:
3 ounces cream cheese, softened
1 tablespoon butter, softened
1-1/2 cups confectioners' sugar
3 teaspoons vanilla extract

Steps:

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 and mix well. Fold in rhubarb and coconut. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar and vanilla. Spread over cookies.

Nutrition Facts : Calories 126 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 68mg sodium, CarbohydrateContent 17g carbohydrate (11g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

FROSTED RHUBARB COOKIES RECIPE: HOW TO MAKE IT

Frosted Rhubarb Cookies Recipe: How to Make It image

"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."

Provided by Taste of Home

Categories Desserts

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield about 5 dozen.

Number Of Ingredients 13

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

Steps:

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., 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., 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 : Calories 201 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 109mg sodium, CarbohydrateContent 28g carbohydrate (18g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

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