FROSTED RHUBARB COOKIES
got this recipe from a wife of someone my husband works with. I see from the copy it is a taste of home recipe!! These are wonderful cookies. Moist and cake like. It calls for cream cheese frosting but I think if you don't have any cream cheese on hand just a butter cream frosting would be just as yummy!! Hope you like them!
Provided by Ann McCue
Categories Cookies
Number Of Ingredients 13
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
FROSTED RHUBARB COOKIES
During the1950's the spring at Shupert's Honey Farm brought an abundance of rhubarb. These cookies were one favorite way to use some of the tart fruit.
Provided by Kathie Carr
Categories Cookies
Time 25m
Number Of Ingredients 14
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.
RHUBARB COOKIES
We have two prolific rhubarb plants, so I'm always looking for new ways to use the harvest. The recipe for these soft, delicious cookies, flavored with coconut, was given to me by a friend. -Shauna Schneyder, Idaho Falls, Idaho
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 126 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 68mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
RHUBARB COOKIES
If you make one thing this rhubarb season, it needs to be these cookies. They are crunchy and salty on the outside and tender and chewy on the inside. They also have surprises like sweet white chocolate chips and crunchy chopped walnuts hidden in every bite. But the star of the show is the tangy, soft and beautifully pink rhubarb that is strewn throughout.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 20 to 22 cookies
Number Of Ingredients 12
Steps:
- Sift the flour, kosher salt, baking powder and baking soda together in a large bowl.
- Beat the butter and brown sugar in a large bowl with an electric mixer (or using a stand mixer fitter with the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and yolk, then beat in the vanilla.
- Reduce the mixer speed to low. Add the dry ingredients and beat until well combined, about 1 minute. Fold in the chocolate chips and walnuts, then fold in the rhubarb. Cover the bowl with a clean dish towel and refrigerate the dough for at least 1 hour or up to overnight.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with reusable nonstick mats (or parchment).
- Use a 1-ounce ice cream scoop to scoop the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 10 cookies, roughly 1 1/2 ounces each, per baking sheet). Sprinkle the sea salt on top of the dough balls.
- Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 14 to 16 minutes. Let cookies cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
- Store the cookies in a tightly sealed container at room temperature for up to 5 days.
FROSTED RHUBARB COOKIES
"Since these cookies freeze well, I make a lot of them during rhubarb season," says field editor Ann Marie Moch of Kintyre, North Dakota. "They are best when you use young tender stalks."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 201 calories, Fat 9g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 109mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
FROSTED RHUBARB COOKIES
I got this from a lady at bingo, who got it from a neighbor, etc ... I have never liked rhubarb. I LOVE these cookies!!
Provided by Marlene.
Categories Drop Cookies
Time 30m
Yield 5 Dozen
Number Of Ingredients 12
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)
I thought this was a different kind of cookie. I've never made them with rhubarb before. Can't wait to give them a try.
Provided by Chef Joey Z.
Categories Drop Cookies
Time 45m
Yield 5 Dozen
Number Of Ingredients 13
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!
Nutrition Facts : Calories 870.2, Fat 51.6, SaturatedFat 17.9, Sodium 431.2, Carbohydrate 105.1, Fiber 2.7, Sugar 100.4, Protein 1.2
RHUBARB DROP COOKIES
This is a cookie that will please everyone, young and old. They have a very nice look to them.
Provided by Rachel
Categories Desserts Cookies Drop Cookie Recipes
Time 1h35m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Combine flour, baking soda, baking powder, cinnamon, cloves, and salt in a bowl. Set aside.
- Beat the butter and sugar with an electric mixer in a large bowl until smooth. Beat the egg into the butter until completely blended, then stir in the rhubarb. Mix in the flour mixture until just incorporated. Fold in the raisins, nuts, and flax seeds; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
- Bake in the preheated oven until lightly browned, 12 to 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 94.4 calories, Carbohydrate 13.2 g, Cholesterol 11.9 mg, Fat 4.3 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 1.8 g, Sodium 101.8 mg, Sugar 6.9 g
RHUBARB OATMEAL COOKIES
These are simply exceptional oatmeal cookies. They're filled with delicious fall spices. We loved the spices mixed with the slight tartness of rhubarb and the sweetness from the brown sugar and white chocolate chips. Oatmeal brings the soft and tender cookie together and gives them a nice bite and chewy texture. You'll be...
Provided by Kimberly Biegacki
Categories Cookies
Time 25m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 375 degrees. In a large bowl cream together butter, white & brown sugars.
- 2. Then add eggs and vanilla; blend well.
- 3. In a separate bowl, sift together and blend well your flour, baking soda, cinnamon, nutmeg, and salt.
- 4. Now add to your wet ingredients and blend until smooth.
- 5. Add in your 3 cups of oatmeal and rhubarb and stir with a wooden spoon until well combined.
- 6. Then, add your white chocolate chips and stir well.
- 7. Line a baking sheet with parchment paper.
- 8. Drop cookies by large spoonful onto paper.
- 9. Cook for 9 - 12 minutes....check your first batch to find the right timing. Mine were done at about 11 minutes.
- 10. Watch not to overbake. I left one batch in for over 12 minutes and they were brown but not burnt as you can see. I prefer the white chips not to brown. They look so pretty with the pink rhubarb.
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