Clarion County Recipe of the Day: Frosted Rhubarb Cookies
These cookies freeze well!
Ingredients
1 cup shortening
1-1/2 cups packed brown sugar
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups diced fresh rhubarb
3/4 cup sweetened shredded coconut
Cream cheese frosting:
3 ounces cream cheese, softened
1 tablespoon butter, softened
3 teaspoons vanilla extract
1-1/2 cups confectioners’ sugar
Directions
-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.
-Stir in rhubarb and coconut. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
-In a large bowl, beat the cream cheese, butter and vanilla. Gradually beat in the confectioners’ sugar until smooth. Spread over cooled cookies. Store in the refrigerator.
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