Rhubarb Cookies

• 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
• 3 ounces cream cheese, softened
• 1 tablespoon butter, softened
• 1-1/2 cups confectioners' sugar
• 3 teaspoons vanilla extract

1. 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.
2. Drop by rounded tablespoonfuls 2 in. apart onto greased
3. . Bake at 350u0b0 for 10-14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely.
4. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar and vanilla. Spread over cookies.

shortening, brown sugar, eggs, allpurpose, baking soda, salt, frozen rhubarb, coconut, cream cheese, butter, sugar, vanilla

Taken from www.tasteofhome.com/recipes/rhubarb-cookies/ (may not work)