Frosted Rhubarb Cookies Vegan Recipes

FROSTED RHUBARB COOKIES

Steps:

• 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., Stir in rhubarb and coconut. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool., In a large bowl, beat the cream cheese, butter and vanilla. Gradually beat in the confectioners' sugar until smooth. Spread over cooled cookies. Store in the refrigerator.

FROSTED RHUBARB COOKIES

Steps:

• 1. Preheat oven to 350 degrees. 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. Stir in rhubarb and coconut. Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
• 2. For Frosting: In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in the confectioners' sugar until smooth. Spread over cooled cookies. Store in the refrigerator.

FROSTED RHUBARB COOKIES

Steps:

• Cookies: Cream together the shortening, brown sugar and egg.
• Sift together the flour, baking soda and salt.
• Add to creamed mixture.
• Stir in rhubarb and coconut.
• Drop by tablespoonfuls onto greased baking sheets.
• Bake for 12-15 minutes at 350°.
• Cool and frost.
• FROSTING: Beat cream cheese, butter and vanilla.
• Gradually beat in sugar til smooth.
• Spread over cooled cookies.

FROSTED RHUBARB COOKIES (VEGAN)

Steps:

• FOR THE COOKIE:.
• Preheat oven to 350'F.
• Cream the shortening, brown sugar and egg substitutes together.
• In a separate bowl sift the flour, baking soda and salt.
• Add the flour mixture to the creamed mixture.
• Stir in the rhubarb and coconut.
• Drop by tablespoonful onto a baking sheet that has been covered with unbleached parchment paper. You might need two as this is a big recipe.
• Bake 12-15 minutes for each batch made.
• Cool the cookies.
• FOR THE FROSTING:.
• Beat the cream cheese, margarine and vanilla together well using a hand/stand mixer. Gradually beat in sugar until smooth.
• Spread over cooled cookies.
• Bon Appetit!

FROSTED RHUBARB COOKIES

Steps:

• 1. In a large bow., 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 inches apart onto greased baking sheet. bake at 350 degrees for 10 to 14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely.
• 3. For Frosting: In a small bowl, beat cream cheese and butte until fluffy. Beat in the powdered sugar and vanilla, spread over cookies.
• 4. NOTE: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely, Drain in colander, but do not press liquid out.
• 5. NUTRITIONAL FACTS: 1 serving (1 cookie) equals 126 calories, 6 g fat, 11 mg cholesterol, 68 mg sodium, 17g carbohydrate, trace fiber, 1g protein

RHUBARB COOKIES

Steps:

• 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. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° 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 bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar and vanilla. Spread over cookies.