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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Frosted Rhubarb Cookies Recipe

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This recipe for Frosted Rhubarb Cookies is from The Thompson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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. 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. 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.

CREAM CHEESE FROSTING:
1 (3 ounce) package cream cheese, softened
1 tablespoon butter, softened
3 teaspoons vanilla extract
1 1/2 cups confectioners' sugar

 

 

 

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