Thursday, May 14, 2009

Delicious Rhubarb Coconut Cookie Recipe

With Spring in Wisconsin, we have a plethora of beautiful things, tulips, daffodils, RHUBARB! With limited fresh produce coming out of winter the first batch of rhubarb is a special treat.

I love trying new recipes... rhubarb bars, rhubarb crunch, rhubarb sauce for pork chops or chicken... but this year I found a new recipe that is now deemed my FAVORITE rhubarb recipe. This recipe came from the Taste of Home, a wonderful cooking magazine published right here in Wisconsin.

So here's the recipe, I'm happy to share. And if you have a HUGE crop of rhubarb, it's great to freeze and re-create this special spring treat later in the summer! These cookies are a great, not to sweet, perfect refreshing treat!

Frosted Rhubarb Cookies
1 C. Shortening
1 - 1/2 C. Dark Brown Sugar
2 Eggs
3 C. All-Purpose Flour
1 Tsp. Baking Soda
1/2 Tsp. Salt
1 - 1/2 C. Rhubarb (fresh or frozen)
3/4 Shredded Coconut

1 pkg (3 oz.) Cream Cheese
1 TBSP. Butter Softened
1 - 1/2 C. Powdered Sugar
3 Tsp. Vanilla Extract

In a large bowl, cream shortening and brown sugar until light & fluffy. Beat in eggs. Combine flour, baking soda and salt; gradually add to cream mixture and mix well. Fold in coconut and rhubarb. (I mixed the rhubarb in by hand and it worked great!)

Preheat oven to 350. Drop by rounded teaspoons onto greased cookie sheet about 2" apart. Bake for 10-14 minutes until golden brown. Cool a few minutes before removing from cookie sheet to wire rack. Let cool completely before frosting.

For frosting, beat butter & cream cheese until fluffy. Beat in the powdered sugar and vanilla. Spread over cookies & enjoy. **

**This is absolutely my favorite frosting recipe. I could spread this on toast in the morning it's so good!**

Hope you enjoy!