Frosted Rhubarb Cookies (Vegan)

“I thought this was a different kind of cookie. I've never made them with rhubarb before. Can't wait to give them a try.”
READY IN:
45mins
YIELD:
5 Dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. FOR THE COOKIE:.
  2. Preheat oven to 350'F.
  3. Cream the shortening, brown sugar and egg substitutes together.
  4. In a separate bowl sift the flour, baking soda and salt.
  5. Add the flour mixture to the creamed mixture.
  6. Stir in the rhubarb and coconut.
  7. Drop by tablespoonful onto a baking sheet that has been covered with unbleached parchment paper. You might need two as this is a big recipe.
  8. Bake 12-15 minutes for each batch made.
  9. Cool the cookies.
  10. FOR THE FROSTING:.
  11. Beat the cream cheese, margarine and vanilla together well using a hand/stand mixer. Gradually beat in sugar until smooth.
  12. Spread over cooled cookies.
  13. Bon Appetit!

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