Frosted Rhubarb Cookies

FROSTED RHUBARB COOKIES

1 cup shortening
1-1/2 cups packed brown sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups diced fresh rhubarb

 
CREAM CHEESE FROSTING:
1 package (3 ounces) cream cheese softened, 1 tablespoon softened butter, 3 teaspoons vanilla, 1 1 /2 cups confectioners sugar

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.
Stir in rhubarb. Drop by tablespoonfuls 2 inches. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
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.

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3 Comments

  1. Noreen

    Can’t wait to try them Kevin!!!
    All the best to you!!!
    Noreen

    Reply
  2. Trudy

    Thanks Kevin, We love rhubarb, can’t wait to try them.

    Reply
  3. Tammy

    Has anyone actually tried this recipe? I have made rhubarb cookies and pies etc before and you always have to dice it very small and cook it some or it will not incorporate into what you are baking.

    Reply

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