Frosted Rhubarb Cookies Recipes

RHUBARB COOKIES

Rhubarb Cookies image

We have two prolific rhubarb plants, so I'm always looking for new ways to use the harvest. The recipe for these soft, delicious cookies, flavored with coconut, was given to me by a friend. -Shauna Schneyder, Idaho Falls, Idaho

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 4 dozen.

Number Of Ingredients 13

Ingredients

1 cup shortening
1-1/2 cups packed brown sugar
2 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups diced fresh or frozen rhubarb
3/4 cup sweetened shredded coconut
FROSTING:
3 ounces cream cheese, softened
1 tablespoon butter, softened
1-1/2 cups confectioners' sugar
3 teaspoons vanilla extract

Steps:

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 creamed mixture and mix well. Fold in rhubarb and coconut. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar and vanilla. Spread over cookies.

Nutrition Facts : Calories 126 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 68mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

FROSTED RHUBARB COOKIES

Frosted Rhubarb Cookies image

"Since these cookies freeze well, I make a lot of them during rhubarb season," says field editor Ann Marie Moch of Kintyre, North Dakota. "They are best when you use young tender stalks."

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 5 dozen.

Number Of Ingredients 13

Ingredients

1 cup shortening
1-1/2 cups packed brown sugar
2 large eggs
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

Steps:

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 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.

Nutrition Facts : Calories 201 calories, Fat 9g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 109mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.

FROSTED RHUBARB COOKIES

FROSTED RHUBARB COOKIES image

got this recipe from a wife of someone my husband works with. I see from the copy it is a taste of home recipe!! These are wonderful cookies. Moist and cake like. It calls for cream cheese frosting but I think if you don't have any cream cheese on hand just a butter cream frosting would be just as yummy!! Hope you like them!

Provided by Ann McCue

Categories Cookies

Number Of Ingredients 13

Ingredients

1 c shortening
1 1/2 c packed brown sugar
2 eggs
3 c all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 c diced fresh or frozen rhubarb (cut small)
3/4 c flaked coconut
FROSTING
1 3 ounce package cream cheese, softened
1 Tbsp butter, softened
1 1/2 c powdered sugar
2 tsp vanilla extract

Steps:

1. In a large bow., cream shortening and brown sugar until light and fluffy, beat in eggs. Combine the flour,baking soda and salt. Gradually add to creamed mixture and mix well. Fold in rhubarb and coconut.
2. Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheet. bake at 350 degrees for 10 to 14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely.
3. For Frosting: In a small bowl, beat cream cheese and butte until fluffy. Beat in the powdered sugar and vanilla, spread over cookies.
4. NOTE: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely, Drain in colander, but do not press liquid out.
5. NUTRITIONAL FACTS: 1 serving (1 cookie) equals 126 calories, 6 g fat, 11 mg cholesterol, 68 mg sodium, 17g carbohydrate, trace fiber, 1g protein

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

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.

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