FROSTED RHUBARB COOKIES
1 cup shortening
1-1/2 cups packed brown sugar
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.