1 1/2 cups fresh or frozen diced rhubarb (thawed and drained)
3/4 cup desiccated coconut
FOR THE ICING
1/2 cup softened cream cheese
1 tbsp. softened butter
1 1/2 tbsp icing sugar
3 tsp. vanilla extract
pecan pieces for garnish, optional
Instructions
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.
Originally Submitted
8/22/2012
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