I have neglected baking for quite some time. Transitioning to a one person household while Chris and I have been geographically separated has made that the case but with summer coming and fresh fruits and vegetables available more readily I feel the need to start baking and cooking again.
Today I wanted to share some great little cookies that I have enjoyed over the years. My brother in law makes a fabulous rhubarb cookie and while I could not find his recipe, of course, I have adapted one that works well. I have gifted my plumber and hair stylist with plates of them so you know that are good ones to share.
I always over buy rhubarb and wonder what to do with the extra. This cookie recipe makes a nice sized batch and always leaves me wanting more. This is a recipe I found through Taste of Home and adapted a bit to my liking.
| Servings | Prep Time |
| 36 cookies | 30 minutes |
| Cook Time |
| 12 minutes |
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I always over buy rhubarb and wonder what to do with the extra. This cookie recipe makes a nice sized batch and always leaves me wanting more. This is a recipe I found through Taste of Home and adapted a bit to my liking.
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Ingredients
- 1 cup shortening
- 1 1/2 cups brown sugar, packed I used Splenda so used 3/4 cup
- 2 large eggs
- 3 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups fresh or frozen rhubarb diced
- 3/4 cup flaked coconut optional
Frosting
- 1 3 oz package cream cheese I used half a package
- 1 tbsp butter softened
- 1 1/2 cups confectioner's sugar
- 3 tsp vanilla
Servings: cookies
Instructions
- 1. 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 the creamed mixture and mix well. Fold in the rhubarb and optional coconut.
- 2. Drop by rounded teaspoons (I use a small Pampered Chef scoop for all of my drop cookies to achieve a uniform size) onto a greased baking sheet making sure to allow about 2 inches between cookies. Bake at 350 degrees for 12 minutes or until golden brown. I always check at 10 minutes and then adjust time from there. I like them to be soft so I tend to undertake. Cool on sheets for a minute and then transfer to wire racks to cool completely.
Frosting
- In a small bowl beat the cream cheese and butter until fluffy. Beat in the confectioner's sugar and vanilla. Spread over cookies. You can also omit the frosting or substitute your favorite frosting recipe --these cookies are good either way.
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