Frosted Rhubarb Cookies - Kraft Recipes Top
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Frosted Rhubarb Cookies

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Make It

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  • In a large mixing bowl, cream shortening and brown sugar. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in rhubarb and coconut.
  • Drop by rounded tablespoonfuls 2 inch apart onto parchment lined baking sheets. Bake for 10-14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely.
  • For frosting, in a small mixing bowl, beat cream cheese and butter until fluffy. Beat in confectioners’ sugar and vanilla. Spread over cookies.

Special Equipment Needed


If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in colander, but do not press liquid out

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