Frosted Rhubarb Cookies Recipe lovetobake45

• 1 cup shorting
• 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
• 1 package (3 ounces) cream cheese, softened
• 1 tablespoon butter, softened
• 1 teaspoon vanilla extract
• 1-1/2 cups confectioners' sugar

1. In a large mixing bowl, cream shorting and brown sugar.
2. Beat in eggs.
3. Combine the flour, baking soda and salt; gradually add to creamed mixture.
4. Stir in rhubarb and coconut.
5. Drop by tablespoonfuls 2 in.
6. apart onto greased baking sheets.
7. Bake at 350 F. for 12-15 minutes or until lightly browned.
8. Remove to wire racks to cool.
9. In a mixing bowl, beat cream cheese, butter and vanilla.
10. Gradually beat in the confectioners sugar until smooth.
11. Spread over cooled cookies.
12. Store in the refrigerator.
13. Yield: about 5 dozen.
14. More recipes at www.havefunbaking.com and also at: www.lovetobakeandcook.blogspot.com

shorting, brown sugar, eggs, allpurpose, baking soda, salt, fresh rhubarb, flaked coconut, cream cheese, butter, vanilla, sugar

Taken from www.chowhound.com/recipes/frosted-rhubarb-cookies-28518 (may not work)