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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 18 |
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At our garden club fund-raiser, each group within the club serves a different kind of food. These cookies are made by the rhubarb group ...and they are always the first to sell out! Ingredients:
1/2 cup shortening |
1-1/3 cups packed brown sugar |
1 egg |
2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1/2 teaspoon ground nutmeg |
1/2 teaspoon salt |
1/4 cup milk |
1 cup diced fresh or frozen rhubarb |
1 cup chopped pecans |
1 cup raisins |
1/2 cup flaked coconut |
Directions:
1. In a bowl, cream shortening and brown sugar. Add egg; beat well. Combine dry ingredients; add to the creamed mixture alternately with milk. Mix well. Stir in rhubarb, nuts, raisins and coconut.
2. Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 12-15 minutes or until golden. Cool on wire racks. Yield: 3 dozen.
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