Frosted Rhubarb Cookies

Frosted Rhubarb Cookies
One portion of this dish contains around 2g of protein, 9g of fat, and a total of 176 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 30. It will be a hit at your Mother's Day event. Head to the store and pick up coconut, rhubarb, cream cheese, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

1
In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in eggs.
Ingredients you will need
Brown SugarBrown Sugar
ShorteningShortening
CreamCream
EggEgg
Equipment you will use
BowlBowl
2
Combine the flour, baking soda and salt; gradually add to creamed mixture.
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Baking SodaBaking Soda
All Purpose FlourAll Purpose Flour
SaltSalt
3
Stir in rhubarb and coconut. Drop by tablespoonfuls 2 in. apart onto greased baking sheets.
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CoconutCoconut
RhubarbRhubarb
Equipment you will use
Baking SheetBaking Sheet
4
Bake at 350° for 12-15 minutes or until lightly browned.
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OvenOven
5
Remove to wire racks to cool.
6
In a large bowl, beat the cream cheese, butter and vanilla. Gradually beat in the confectioners' sugar until smooth.
Ingredients you will need
Powdered SugarPowdered Sugar
Cream CheeseCream Cheese
VanillaVanilla
ButterButter
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BowlBowl
7
Spread over cooled cookies. Store in the refrigerator.
Ingredients you will need
CookiesCookies
SpreadSpread
DifficultyHard
Ready In35 m.
Servings30
Health Score0
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