Best 2 Frosted Rhubarb Cookies Recipes
Indulge in a delightful culinary journey with our tantalizing frosted rhubarb cookies, a symphony of flavors that will captivate your taste buds. These delectable treats are meticulously crafted with a blend of tangy rhubarb, sweet frosting, and a hint of almond extract, creating a harmonious balance of flavors. Embark on a baking adventure as we guide you through two tempting variations: classic frosted rhubarb cookies and cream cheese frosted rhubarb cookies. Both recipes promise a delightful experience, ensuring that every bite is a moment of pure bliss.
Let's cook with our recipes!
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
"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.
Tips:
- Choose fresh, firm rhubarb stalks for the best flavor and texture.
- Wash and trim the rhubarb stalks thoroughly before using.
- Cut the rhubarb into small pieces for even cooking.
- Don't overcook the rhubarb, or it will become too soft and mushy.
- Let the rhubarb cool completely before adding it to the cookies.
- Use a combination of granulated sugar and brown sugar for a richer flavor.
- Cream the butter and sugar together until light and fluffy for a chewy cookie.
- Add the eggs one at a time, beating well after each addition.
- Stir in the dry ingredients gradually, until just combined.
- Fold in the cooled rhubarb.
- Drop the cookie dough by rounded tablespoons onto a prepared baking sheet.
- Bake the cookies in a preheated oven until golden brown around the edges.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- For a special touch, drizzle the cooled cookies with a simple glaze made from powdered sugar and milk.
Conclusion:
Frosted Rhubarb Cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their sweet and tangy flavor and chewy texture, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give Frosted Rhubarb Cookies a try - you won't be disappointed!
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