Tuesday, July 27, 2010

Rhubarb Cookies with Cream Cheese Frosting

Are you almost out of rhubarb? I'm not. I transplanted mine to make more room for the raspberry plants (that I AM going to harvest before the birds do, darn it), and the rhubarb is once again thriving. I'd better use up the bucket of rhubarb in my freezer so I can pick and freeze a fresh batch!

In an effort to use up some of the rhubarb and to provide a decent snack food for the ever-hungry teenager, I made these.

Frosted Rhubarb Cookies

Ingredients

  • 1 cup shortening
  • 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 (optional)
  • CREAM CHEESE FROSTING:
  • 1 (3 ounce) package cream cheese, softened
  • 1 tablespoon butter, softened
  • 3 teaspoons vanilla extract
  • 1 1/2 cups confectioners' sugar

Directions

1. In a large mixing bowl, cream shortening 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 degrees 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.

Possible add-ins: coconut (see above), 1 teaspoon orange zest, a few chopped tart cherries

Mother Nature Network led me to this recipe on AllRecipes. com.

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2 Comments:

Blogger Green Girl in Wisconsin said...

Hm, yeah. Ace killed my rhubarb. Sprayed it, thinking it was a weed. So it goes.
But I bet those are good with the cream cheese frosting!

7/27/2010 2:45 PM  
Blogger Kim said...

This is great! I've had a ton of rhubarb this summer (must be the cool temps and rain), and am always looking for new rhubarb recipes.

7/30/2010 7:51 PM  

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