Recipe for Rhubarb Cookies

Rhubarb Recipe For Snack or Tea Time

I just made this Recipe for Rhubarb Cookies, and they turned out FABULOUSLY!

Imagine...a scrumptious cookie made out of a vegetable! (Remember rhubarb is a vegetable, not a fruit!).

Make them WITH or WITHOUT the frosting...you pick.

Make these amazing cookies using FRESH or FROZEN Rhubarb!

I frosted most of these cookies with a delectable cream cheese icing, and I left several without frosting.

I simply could not believe how very delicious these rhubarb cookies tasted!

Make some today...you will be glad you did...I am sure!

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Ingredients

Note - if you are using frozen rhubarb for this recipe, measure the rhubarb after it has thawed in a sieve, over a bowl, with the excess liquid discarded.

FOR THE COOKIES

1 cup shortening
1 1/2 cups brown sugar, packed
2 medium size eggs
3 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups fresh or frozen diced rhubarb (I used fresh)
3/4 cup flaked or desiccated coconut (I used desiccated)

FOR THE ICING

1/2 cup softened cream cheese
1 tbsp. softened butter
1 1/2 tbsp. confectioners' (icing) sugar
3 tsp. vanilla extract
pecan pieces for garnish, optional

Directions

FOR THE COOKIES

In a large bowl, using an electric mixer, cream together the shortening and the brown sugar until the mixture is light and fluffy.

Beat in the eggs, one at a time.

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In another, smaller bowl, whisk together the flour, baking soda and the salt.

Gradually, at medium-low speed, add the flour mixture to the shortening mixture, and mix just until combined.

Gently, using a wooden spatula, fold the diced rhubarb and the coconut into the mixture.

Drop the dough by rounded tablespoonfuls about 2 inches apart onto parchment paper lined cookie sheets.

Bake at 350° F for 13 - 16 minutes, or until cookies are golden brown.

Cool for about 2 minutes, and then remove cookies to a wire rack to cool completely.

FOR THE ICING

In a small bowl, using an electric hand mixer, beat the cream cheese and the butter until soft and fluffy.

Gradually beat in the confectioners'/icing sugar and the vanilla, and mix until well combined and creamy.

Spread icing over cooled cookies.

Add a pecan piece on top for garnish, optional.

Store cookies in the refrigerator (unless they are not frosted).

ENJOY this marvelous recipe for rhubarb cookies...we sure did! :)

Even people who may claim not to like to eat rhubarb will be surprised!

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