I just made this Recipe for Rhubarb Cookies, and they turned out FABULOUSLY!
*FTC Disclosure: As an Amazon Associate I earn from qualifying purchases with no extra cost to you
*FTC Disclosure: As an Amazon Associate I earn from qualifying
purchases with no extra cost to you
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!
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.
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!
TOP of Recipe for Rhubarb Cookies
RETURN to More Recipes for Rhubarb Cookies
HOME to Homepage
©2010-2020 Rhubarb-Central.com
All Rights Reserved Worldwide
No Reproduction Permitted Without the Expressed
Written Consent of the Site Owner
★ Please use the "Like" button above to help keep this free rhubarb resource website alive. Thanks! :)
No More
Burned Pie Crust
↡
Get the
Pie Crust Shield!
Is Your Rhubarb "Stringy" when you cut it?
I LOVE my Inexpensive, Easy-to-Use Knife Sharpener -
- I don't know how I did without a knife sharpener for so long!
Here (below) is the one I have had for the past 10 years!