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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!


Picture of Frosted Rhubarb CookiesScrumptious Homemade Rhubarb Cookies

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!







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


Recipe for Rhubarb CookiesYummy Cookies Made with a Vegetable!

Recipe for Homemade Rhubarb CookiesFrosted or Unfrosted ... these Rhubarb Cookies are Amazing!

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.







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).


Rhubarb Cookie Rhubarb Recipe made with Fresh or Frozen Rhubarb

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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