Ingredients
| 1 Cup |
shortening |
| 1 1/2 Cup |
brown sugar |
| 2 |
eggs |
| 3 Cup |
flour |
| 1 Teaspoon |
baking soda |
| 1/2 Teaspoon |
salt |
| 1 1/2 Cup |
diced fresh rhubarb |
| 3/4 Cup |
coconut, flaked |
| 1 |
3-ounce package cream cheese, softened |
| 1 Tablespoon |
butter, softened |
| 3 Teaspoon |
vanilla |
| 1 1/2 Cup |
powdered sugar |
Instructions
In a large bowl, cream shortening and brown sugar; beat in eggs. Combine flour, baking soda and salt. Gradually add dry mixture to creamed mixture. Stir in rhubarb and coconut. Drop by tablespoon 2 inches apart on a greased cookie sheet. Bake at 350- 375 degrees for 12-15 minutes until lightly browned. While cookies are baking, beat the cream cheese, butter and vanilla and gradually mix in powdered sugar until smooth. Frost cooled cookies. Store in refrigerator.
These cookies freeze well so make lots during rhubarb season.
