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Title: Rhubarb Cookies
Categories: Fruits, Cookies, Snacks
Yield: 4444 servings

1 c Shortening
1 1/2 c (packed) brown sugar
2 lg Eggs
3 c A-P flour
1 ts Baking soda
1/2 ts Salt
1 1/2 c Diced rhubarb
3/4 c Sweetened shredded coconut

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3 oz Cream cheese; softened
1 tb Butter; softened
1 1/2 c Confectioners' sugar
3 ts Vanilla extract

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 @ 350ºF/175ºC 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.

Shauna Schneyder, Idaho Falls, Idaho

Makes: 4 dozaen

RECIPE FROM: https://www.tasteofhome.com

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