Frosted Rhubarb Cookies
  • Cooking Time: 12 minutes
  • Servings: about 5 dozen
  • Preparation Time: 20 minutes
  • 1 cup shorting
  • 1-1/2 cups packed brown sugar
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/1/2 cups diced fresh rhubarb
  • 3/4 cup flaked coconut
  • Cream Cheese Frosting:
  • 1 package (3 ounces) cream cheese, softened
  • 1 tablespoon butter, softened
  • 1 teaspoons vanilla extract
  • 1-1/2 cups confectioners' sugar
  1. In a large mixing bowl, cream shorting and brown sugar. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture.
  2. Stir in rhubarb and coconut. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 F. for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
  3. In a mixing bowl, beat 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.
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These cookies freeze very well, I make a lot of them during rhubarb season. They are best when you can use the young tender stalks. There are a great tasting cookie.