Friday, August 6, 2010

::Rhubarb Cookies with Cream Cheese Frosting::

Who would have thought? Rhubarb cookies? Rhubarb is one of my favorite ingredients. I LOVE LOVE LOVE rhubarb! So, when I got a note in the mail from my Grandma Grinde with a recipe for these cookies; I was super excited! The only problem was, was that we had just dug up our rhubarb plants this year to replant them because they were root bound, so needless to say, no rhubarb for me. Sad! Well, in talking with one of my co-workers, she knew where to get some rhubarb. She definitly delivered! First item on the agenda for all the rhubarb definitly was the cookies. These cookies are SO moist and have a great rhubarb flavor that is paired with a traditional cream cheese frosting; which happens to be one of my favorite kinds of frosting. My other favorite frosting is a peanut butter one...but that's for a later post! :) Anyways, I hope that this recipe gives you something unique to try with all that rhubarb! Enjoy!

::Rhubarb Cookies with Cream Cheese Frosting::

1 cup shortening
1-1/2 cups packed brown sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups diced fresh rhubarb
3/4 cup flaked coconut

Cream Cheese Frosting:
1 package (3 ounces) cream cheese, softened
1 tablespoon butter, softened
3 teaspoons vanilla extract
1-1/2 cups confectioners' sugar

In a large bowl, cream shortening and brown sugar. 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 bowl, beat cream cheese, butter and vanilla. Gradually beat in the confectioners' sugar until smooth. Spread over cooled cookies. Store in the refrigerator.

Rhubarb; prewashing.

Rhubarb is pretty too!

All chopped up.

For the shortening, I used the sticks.

Brown sugar.
Sometimes I wonder...when they say "packed" much force did they use to
"pack" it?


Mix the flour with the...

Slat & baking powder. Then stir it into the butter/brown sugar mix.

Add the coconut and chopped rhubarb.
I did a good washing of my hands and used them to mix. It was alot easier than a spoon.
Then you get this wonderful creation that is ready for the pan.
I used heaping tablespoons to get evenly sized cookies.
Ready for the oven!
Baked! Remember the ::Banana Cookies::? Please tell me you couldn't forget those! Anyways, the same goes for these cookies, don't overbake. Bake until light golden around the edges and the middle is still a litte "shiny." Then once you take out of the oven, leave on the pan for a little bit and then transfer off to a cooling rack.
Yum! I ate one like this, with no frosting...I just love rhubarb so much I couldn't wait for the frosting! They are SOOOOOOOO GOOOD; which is a total understatement!
I forgot to take pics of the step-by-step of the frosting. But it's simple.
Make sure to cream the cream cheese, butter, and vanilla good so you don't have any lumps before you add the powd. sugar.

All frosted and ready to go! My sister and soon-to-be brother in law came last night and they each tried one today. They L.O.V.E.D them! (So will you!)

1 comment:

  1. OMG!!!! I made these last night and they are delicious!! I wasnt so sure because of the rhubarb, I thought they would be soso, but no they are glorious lol! I am gonna frost them tonight and then probably eat more than I should!!