 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 30 |
|
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. Ingredients:
1 cup shortening |
1-1/2 cups packed brown sugar |
2 eggs |
3 cups king arthur unbleached 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 package (3 ounces) cream cheese, softened |
1 tablespoon butter, softened |
3 teaspoons vanilla extract |
1-1/2 cups confectioners' sugar |
Directions:
1. 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.
2. 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.
3. 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. Yield: about 5 dozen.
|
|