"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

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.

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

Category:
Category:

Ingredients:  
Ingredients:  
COOKIES:
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
FROSTING:
3 oz cream cheese-softened
1 T. butter-softened
1 T. vanilla
1 1/2 powdered sugar

Directions:
Directions:
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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