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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I got this from a lady at bingo, who got it from a neighbor, etc ... I have never liked rhubarb. I LOVE these cookies!! Ingredients:
1 cup shortening |
1 1/2 cups firmly packed brown sugar |
2 large eggs |
3 cups flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 1/2 cups diced fresh rhubarb |
3/4 cup flaked coconut |
3 ounces cream cheese, softened |
1 tablespoon butter, softened |
3 teaspoons vanilla extract |
1 1/2 cups confectioners' sugar |
Directions:
1. Cookies: Cream together the shortening, brown sugar and egg.
2. Sift together the flour, baking soda and salt.
3. Add to creamed mixture.
4. Stir in rhubarb and coconut.
5. Drop by tablespoonfuls onto greased baking sheets.
6. Bake for 12-15 minutes at 350°.
7. Cool and frost.
8. FROSTING: Beat cream cheese, butter and vanilla.
9. Gradually beat in sugar til smooth.
10. Spread over cooled cookies.
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