How to Make Tasty Frosted Rhubarb Cookies

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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.

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

Ingredients of Frosted Rhubarb Cookies

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

In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in the confectioners' sugar until smooth. In a large mixing bowl, cream shortening and brown sugar. Combine 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..

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.