"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Frosted Rhubarb Cookies Recipe

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This recipe for Frosted Rhubarb Cookies, by , is from The Beuten Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Briana Drendel-Rod and Linda's 3rd daughter
Added: Thursday, July 6, 2006


1 c. shortening
1 1/2 c. brown sugar
2 eggs
3 c. flour
1 tsp. baking soda
1 /2 tsp. salt
1 1/2 c. diced fresh rhubarb
3/4 c. flaked coconut
3 oz cream cheese-softened
1 T. butter-softened
1 T. vanilla
1 1/2 powdered sugar

Cream shortening and brown sugar. Beat in eggs one at a time. Combine flour, soda and salt and gradually add to creamed mixture. Stir in rhubarb and coconut. Drob by tablespoons 2 " apart onto greased baking sheets. Bake at 350 for 12-15 minutes or until lightly browned. Remove to wire racks to cool. Frost with cream cheese frosting.




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