Recipe: Tasty Frosted Rhubarb Cookies

Frosted Rhubarb Cookies. In a large bowl, cream shortening and brown sugar until light and fluffy. Combine the flour, baking soda and salt; gradually add to creamed mixture. Cookies: Cream together the shortening, brown sugar and egg. Sift together the flour, baking soda and salt. Drop by tablespoonfuls onto greased baking sheets.

FROSTING: Beat cream cheese, butter and vanilla. Gradually beat in sugar til smooth. Remove to wire racks to cool. You can cook Frosted Rhubarb Cookies using 13 ingredients and 4 steps. Here is how you cook it.

Ingredients of Frosted Rhubarb Cookies

1. Prepare of Dough.
2. You need 1/2 cup of butter softened.
3. Prepare 3/4 cup of packed brown sugar.
4. You need 1 of egg.
5. Prepare 1 1/2 cup of all-purpose flour.
6. Prepare 1/2 tsp of baking soda.
7. You need 1/4 tsp of salt.
8. It's 3/4 cup of diced fresh rhubarb.
9. It's of Frosting.
10. You need 1/2 packages of cream cheese, softened, about 1 1/2 oz.
11. You need 1 tbsp of unsalted butter, softened.
12. Prepare 3/4 cup of confectioners' sugar.
13. It's 2 tsp of vanilla extract.

In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in the confectioners' sugar until smooth. Cream the shortening, brown sugar and egg substitutes together. In a separate bowl sift the flour, baking soda and salt.

Frosted Rhubarb Cookies instructions

1. In a large mixing bowl, cream the butter & brown sugar. Beat in egg..
2. Sift flour, baking soda, & salt into creamed mixture. Mix well. Fold in rhubarb..
3. Drop by rounded tablespoonfuls about 2 inches apart on a prepared cookie sheet. Bake at 350°F for 12 to 15 minutes. Cool on wire cooling racks until completely cool. (You may want to allow hot cookies to rest for a minute before transferring to the wire rack).
4. To make the frosting, beat cream cheese & butter in a small mixing bowl. Add vanilla & confectioners' sugar. Mix throughly. Spread over cooled cookies..

Add the flour mixture to the creamed mixture. Stir in the rhubarb and coconut. Drop by tablespoonful onto a baking sheet that has been covered with unbleached parchment paper. In a large mixing bowl, cream shortening and brown sugar. Combine the flour, baking soda and salt.