Frosted Rhubarb Cookies Recipes

FROSTED RHUBARB COOKIES

Frosted Rhubarb Cookies image

I got this from a lady at bingo, who got it from a neighbor, etc ... I have never liked rhubarb. I LOVE these cookies!!

Provided by Marlene.

Categories Drop Cookies

Time 30m

Yield 5 Dozen

Number Of Ingredients 12

Ingredients

1 cup shortening
1 1/2 cups firmly packed brown sugar
2 large eggs
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups diced fresh rhubarb
3/4 cup flaked coconut
3 ounces cream cheese, softened
1 tablespoon butter, softened
3 teaspoons vanilla extract
1 1/2 cups confectioners' sugar

Steps:

Cookies: Cream together the shortening, brown sugar and egg.
Sift together the flour, baking soda and salt.
Add to creamed mixture.
Stir in rhubarb and coconut.
Drop by tablespoonfuls onto greased baking sheets.
Bake for 12-15 minutes at 350°.
Cool and frost.
FROSTING: Beat cream cheese, butter and vanilla.
Gradually beat in sugar til smooth.
Spread over cooled cookies.

FROSTED RHUBARB COOKIES

Frosted Rhubarb Cookies image

During the1950's the spring at Shupert's Honey Farm brought an abundance of rhubarb. These cookies were one favorite way to use some of the tart fruit.

Provided by Kathie Carr

Categories Cookies

Time 25m

Number Of Ingredients 14

Ingredients

COOKIES:
1 c shortening
1 1/2 c brown sugar, firmly packed
2 eggs
3 c flour
1 tsp baking soda
1/2 tsp salt
1 1/2 c diced fresh rhubarb
3/4 c flaked coconut
CREAM CHEESE FROSTING:
1 (3 ounce) package cream cheese, softened
1 Tbsp butter, softened
1 Tbsp vanilla, (yes tablespoon)
1 1/2 c powdered sugar

Steps:

1. Preheat oven to 350 degrees. 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. Stir in rhubarb and coconut. Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
2. For Frosting: 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.

FROSTED RHUBARB COOKIES (VEGAN)

Frosted Rhubarb Cookies (Vegan) image

I thought this was a different kind of cookie. I've never made them with rhubarb before. Can't wait to give them a try.

Provided by Chef Joey Z.

Categories Drop Cookies

Time 45m

Yield 5 Dozen

Number Of Ingredients 13

Ingredients

1 cup shortening (organic)
1 1/2 cups brown sugar (organic)
3 teaspoons Ener-G Egg Substitute
4 tablespoons filtered water (add to the egg substitute)
3 cups spelt flour
1 teaspoon baking soda
1/4 teaspoon salt (Celtic sea salt)
1 1/2 cups rhubarb (fresh-organic-diced)
3/4 cup coconut (organic flaked)
3 ounces vegan cream cheese
1 tablespoon soy margarine (softened)
3 teaspoons vanilla extract
1 1/2 cups powdered sugar (organic)

Steps:

FOR THE COOKIE:.
Preheat oven to 350'F.
Cream the shortening, brown sugar and egg substitutes together.
In a separate bowl sift the flour, baking soda and salt.
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. You might need two as this is a big recipe.
Bake 12-15 minutes for each batch made.
Cool the cookies.
FOR THE FROSTING:.
Beat the cream cheese, margarine and vanilla together well using a hand/stand mixer. Gradually beat in sugar until smooth.
Spread over cooled cookies.
Bon Appetit!

Nutrition Facts : Calories 870.2, Fat 51.6, SaturatedFat 17.9, Sodium 431.2, Carbohydrate 105.1, Fiber 2.7, Sugar 100.4, Protein 1.2

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