Frosted Rhubarb Cookies

Name: Frosted Rhubarb Cookies
Total time: 1800 s
Yield: 24 servings
Cuisine: American
Ingredients: 1/2 cup butter softened; 3/4 cup packed brown sugar; 1 egg; 1 1/2 cup all-purpose flour; 1/2 tsp baking soda; 1/4 tsp salt; 3/4 cup diced fresh rhubarb; 1/2 packages cream cheese, softened, about 1 1/2 oz; 1 tbsp unsalted butter, softened; 3/4 cup confectioners' sugar; 2 tsp vanilla extract

Devon @Devon

Auburn, Nebraska

We have a very old & quite large rhubarb plant in our garden. Each year we are at a loss of what to do with all the harvest we get off the gigantic plant. These cookies are a quick, easy, & a cheap recipe to use up some of that rhubarb! They turn out cakey soft & gently sweet.

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Ingredients

30 mins

24 servings

Dough
1/2 cupbutter softened
3/4 cuppacked brown sugar
1egg
1 1/2 cupall-purpose flour
1/2 tspbaking soda
1/4 tspsalt
3/4 cupdiced fresh rhubarb
Frosting
1/2 packagescream cheese, softened, about 1 1/2 oz
1 tbspunsalted butter, softened
3/4 cupconfectioners' sugar
2 tspvanilla extract

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Steps

30 mins

1

In a large mixing bowl, cream the butter & brown sugar. Beat in egg.
2

Sift flour, baking soda, & salt into creamed mixture. Mix well. Fold in rhubarb.
3

Drop by rounded tablespoonfuls about 2 inches apart on a prepared cookie sheet. Bake at 350°F for 12 to 15 minutes. Cool on wire cooling racks until completely cool. (You may want to allow hot cookies to rest for a minute before transferring to the wire rack)
4

To make the frosting, beat cream cheese & butter in a small mixing bowl. Add vanilla & confectioners' sugar. Mix throughly. Spread over cooled cookies.