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Ingredients
| shortening - baking: 1 cup |
| light brown sugar (packed): 1 1/2 cups |
| eggs: 2 |
| all-purpose flour (unsifted): 3 cups |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| fresh basil (chopped): 1 1/2 cups |
| canned coconut milk: 3/4 cup |
| cream cheese: 3 oz |
| unsalted butter: 1 Tbl |
| vanilla extract: 1 Tbl |
| granulated sugar: 1 1/2 cups |
Frosted Rhubarb Cookies
Credit: www.food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
5 serving(s)
Tags
1
Cookies: Cream together the shortening, brown sugar and egg.
2
Sift together the flour, baking soda and salt.
3
Add to creamed mixture.
4
Stir in rhubarb and coconut.
5
Drop by tablespoonfuls onto greased baking sheets.
6
Bake for 12-15 minutes at 350°.
7
Cool and frost.
8
FROSTING: Beat cream cheese, butter and vanilla.
9
Gradually beat in sugar til smooth.
10
Spread over cooled cookies.