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
In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in eggs.
Combine the flour, baking soda and salt; gradually add to creamed mixture.
Stir in rhubarb and coconut. Drop by tablespoonfuls 2 in. apart onto greased baking sheets.
Bake at 350° for 12-15 minutes or until lightly browned.
Remove to wire racks to cool.
In a large bowl, beat the cream cheese, butter and vanilla. Gradually beat in the confectioners' sugar until smooth.
Spread over cooled cookies. Store in the refrigerator.