A camping friend shared these with the group of this past Memorial Day at our annual camp out. They were served unfrosted and to tell you the truth, that is the way I prefer them. I did take the liberty of adding 1 tsp. of vanilla and as always, the vanilla kind of takes it to the limit for me. Oh, I will give the direction here for the shortening version and the butter version. Den is allergic to any kind of bean and of course, peanuts. Shortening is a soy product so I have to convert to butter. I bet Sandy Copeland could convert it yet again for those that can't handle gluten and so must use something else for the flour.
Frosted Rhubarb Cookies (recipe received from Julie McGovern)
1 C. shortening OR (1 C. (2 sticks) butter, softened)
1 1/2 C. packed brown sugar
2 eggs
3 C. all purpose flour OR (4 C all purpose flour (1/3 more flour when using butter))
1 tsp. baking soda
1/2 tsp. salt
1 1/2 C. diced fresh or frozen rhubarb (if using frozen-measure while still frozen. Thaw in colander, but do not press liquid out)
3/4 C. flaked coconut
3/4 C. chopped walnuts or pecans
1 tsp. pure vanilla extract
In large bowl, cream the shortening or butter with brown sugar and eggs. Combine flour, soda and salt (I put these in a large bowl and then use my whisk to blend. it is kind of like using a sifter.) Gradually add the flour mixture to the creamed mixture. Add the rhubarb, coconut and lastly the nut meats and blend well.
Drop by tablespoons full about 2 inches apart on a parchment paper covered baking sheet.
Bake 350F for 10-14 minutes.
Remove to a wire rack to cook.
Frosting:
3 oz. cream cheese, softened
1 tbsp. butter softened
1 1/2 C. Powdered sugar
3 tsp. vanilla
pinch of salt.
The rhubarb isn't over powering and neither is the coconut. Give it a try! One more RHUBARB thing.
God Bless and hugs,
Linda
Frosted Rhubarb Cookies (recipe received from Julie McGovern)
1 C. shortening OR (1 C. (2 sticks) butter, softened)
1 1/2 C. packed brown sugar
2 eggs
3 C. all purpose flour OR (4 C all purpose flour (1/3 more flour when using butter))
1 tsp. baking soda
1/2 tsp. salt
1 1/2 C. diced fresh or frozen rhubarb (if using frozen-measure while still frozen. Thaw in colander, but do not press liquid out)
3/4 C. flaked coconut
3/4 C. chopped walnuts or pecans
1 tsp. pure vanilla extract
In large bowl, cream the shortening or butter with brown sugar and eggs. Combine flour, soda and salt (I put these in a large bowl and then use my whisk to blend. it is kind of like using a sifter.) Gradually add the flour mixture to the creamed mixture. Add the rhubarb, coconut and lastly the nut meats and blend well.
Drop by tablespoons full about 2 inches apart on a parchment paper covered baking sheet.
Bake 350F for 10-14 minutes.
Remove to a wire rack to cook.
Frosting:
3 oz. cream cheese, softened
1 tbsp. butter softened
1 1/2 C. Powdered sugar
3 tsp. vanilla
pinch of salt.
The rhubarb isn't over powering and neither is the coconut. Give it a try! One more RHUBARB thing.
God Bless and hugs,
Linda
