Frosted Rhubarb Cookies

Ah, rhubarb.  Pretty much a summer staple around here.  When most people think of rhubarb, they automatically think of strawberries.  Not me.  I like my rhubarb recipes sans strawberries.  Don't get me wrong; I like a good strawberry rhubarb pie, but it's not a necessity.

As I've mentioned before, once a month I make cookies for my father.  Well, they're specifically for him, but my mother enjoys the occasional cookie as well.  Good for me, because I get her feedback as well.  Most of the cookies I make for him are a "first time" recipe and I want to know if it's a keeper or not.

This cookie is a keeper.

I wish I would have taken a picture.  Alas, laziness prevailed and I have no photographic proof of these delightful cookies.

You're just going to have to make your own to see how yummy they look.  And smell.  And taste...

A side note:  I added about 1/4 cup of ground flax seed.  Gotta sneak the good stuff into Dad's monthly cookies for the folks whether they like it or not...I'm talkin' to you, MOM!

1 c butter
1 1/2 c brown sugar
2 eggs
3 c flour (I used white whole wheat)
1 tsp baking soda
1/2 tsp salt
1 1/2 c rhubarb, chopped
3/4 c coconut

3 oz. cream cheese, softened
1 Tbsp butter, softened
3 tsp vanilla extract
1 1/2 c confectioners sugar

Preheat oven to 350.  Line cookie sheet with parchment paper or lightly spray.

In a medium bowl, cream the butter and brown sugar.  Beat in the eggs.

In a large bowl, combine flour, baking soda and salt.  Add to the creamed mixture.  Stir in rhubarb and coconut.  Drop by tablespoonfuls 2 inches apart.  Bake 12-15 minutes or until lightly browned.  Cool completely on a wire rack.

For the frosting, beat cream cheese, butter and vanilla.  Gradually add confectioners sugar until smooth.  Spread over cooled cookies.  Store cookies in the refrigerator.


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