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.
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.