Wednesday, June 24, 2009

Rhubarb cookies


1 cup shortening
1 1/2 cups packed brown sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

2 cups diced fresh rhubarb

1 cup soft cream cheese
1 tablespoon butter, softened
2 teaspoons vanilla extract
1 cups confectioners' sugar

preheat oven to 350 degrees
cream shortening and brown sugar and then the eggs.
Separately, mix the flour, baking soda and salt; slowly add to creamed mixture.
stir in rhubarb, it will be a bit stiff... then form medium size dollops and place on cookie sheet.
bake for about 15 minutes, let cool.
frost with cream cheese frosting if you like. keep in fridge, or freeze.

It is a cake like cookie. Very yummy! You could even add strawberries to these to if you liked! or some pecans! Enjoy!

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