Cherry Crisp

Cherry Crisp

Saturday, August 13, 2011

Frosted Rhubarb Coconut Cookies

1 cup margarine
1 1/4 cup brown sugar
2 eggs
2 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups diced rhubarb
3/4 cup flaked coconut

Cream shortening and sugar till fluffy, beat in eggs. Combine flour, soda and salt. Gradually add this to creamed mixture and mix well. Fold in rhubarb and coconut. Drop by tbsp. full onto greased cookie sheets. Bake at 350 degrees for 10-14 minutes. Let cool on pan for a minute before removing from the pan. Makes 3 - 3 1/2 dozen cookies.

3 oz. package cream cheese
1 tbsp. butter
1 1/2 cup icing sugar
3 tsp. vanilla

Mix frosting in order given and ice cooled cookies.

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