Tuesday, August 18, 2015

Rhubarb Cookies

Welcome to the thirty-third post in my year-long Cookie Series, where I want to bring you a new and delicious cookie recipe every Tuesday of 2015!

When I woke up this morning, I didn't have either post for my blog. Ahhh!

Cookies were made, pictures were taken, edited and uploaded, the recipe was written and now all I have left to do is write this introduction.

Now that I told you that, I have something written in my introduction. Did you see how I did that?

My introduction is almost done, I only have a little more to go...

Wait for it...



  • 1 1/2 cups fresh or frozen rhubarb, diced
  • 3/4 cup shortening
  • 1/4 cup butter, softened
  • 1 1/2 cups packed brown sugar
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 cup milk
  • 3/4 cup flaked coconut

  1. If you are going to use frozen rhubarb, measure the rhubarb while it is frozen. Then, put the rhubarb in the colander and let it thaw.
  2. Preheat oven to 375.
  3. Cream the shortening, butter and brown sugar together. 
  4. Beat in the eggs.
  5. Add the flour, soda and salt.
  6. Stir in the milk.
  7. Fold in the rhubarb and coconut.
  8. Scoop onto parchment-lined baking sheets. 
  9. Bake for 10-14 minutes, or until golden brown.

See my cream cheese frosting recipe here.

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