:: Rhubarb Cookies with Cream Cheese Frosting
Every year I celebrate the arrival of the rhubarb, doing a happy dance when the green nubs pop out of the snow, The first stalks I harvest aren't much longer than my wee hand, but I can't wait to chew on the crisp red stalks. As the stalks grow I pull out all my favourite rhubarb recipes and start cooking. After all the years of recipe collecting you would think I would have a copy of any wild recipe out there. But my mum surprised me with a new cookie recipe.
But you can never have enough recipes for rhubarb, right? .... at least until the strawberries are ripe!
Never could say no to a good cookie
If you would like a copy for yourself just click on the Recipe title to download my 5*7.pdf version.
Rhubarb Cookies with Cream Cheese Frosting
Yield: 48 cookies
Cooking time: 10-12 minutes
1. Set oven to heat: 350° F. Lightly grease 2 cookie sheets.
2. In a large bowl cream together until smooth:
- 1 cup butter
- 1 1/4 cup sugar, brown
3. Beat in:
- 2 eggs
4. Combine in a separate bowl:
- 3 cups flour; (I use whole-wheat)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Gradually add to creamed mixture.
5. Gently fold in:
- 1 1/2 cups rhubarb; diced
- 3/4 cup coconut; flaked
6. Drop by rounded tablespoon onto greased cookie sheet. Bake at 350° F. for 10-12 minutes or until lightly browned. Set to cool.
7. For frosting: mix together until smooth:
- 4 ounces cheese, cream; softened
- 1 tablespoon butter; softened
- 1 1/2 cups sugar, icing
- 2 teaspoons vanilla
Spread over cooled cookies.
COOK’S NOTES: If using frozen rhubarb, measure before thawing. When thawed, drain to a colander, but do not press liquid out.
SURPLUS: 125gm cream cheese
SOURCE: Summer 2013 from my mother, "Found this in the Western Producer, June 14, 2007. Enjoy!"
Amazing to receive since she doesn't really like cooking and baking!
Posted with cream cheese frosting on my face and wishing the same to you!
Zuzia,
Stay Calm, Be Brave, It's Cookie Day! With love,
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jgs / |`= the Little Brown Bird