Welcome to this week's edition of Friend Fridays, sponsored by ModlyChic.
Share the recipe to your favorite seasonal dish... the one you love to make and love to eat this time of the year.
Every year for Christmas, I love to bake cookies for my friends and family.
But I don't make the usual chocolate chip. I like to hunt down recipes that are unusual and out of the ordinary.
A few years ago, I found this recipe and fell in love with it, but I had to hold onto it until spring/summer, since that it when Rhubarb is in season. Since then, I have made these cookies a few times, and they are always a hit.
The best part, though, is that the dough freezes nicely, so make a large batch of it, and freeze it so you can have these cookies year-round!
Frosted Rhubarb Coconut Cookies
1 cup Crisco
1 1/2 cups packed brown sugar
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups diced fresh rhubarb
3/4 cup flaked coconut
1 3oz package cream cheese, softened
1 tbsp butter, softened
3 tsp vanilla extract
1 1/2 cups confectioners sugar
Preheat oven to 350.
In large bowl, cream together shortening and brown sugar.
Beat in eggs.
In a second bowl, combine flour, baking soda, and salt.
Gradually add to creamed mixture.
Stir in rhubarb and coconut.
Drop by tablespoonfuls onto greased baking sheets.
Bake 12-15 minutes or until lightly browned.
Transfer to wire racks to cool.
In a bowl, beat cream cheese, butter, and vanilla.
Gradually beat in confectioners sugar until smooth.
Spread over cooled cookies.
Check out some of my other recipes at the blog I created to store them: Foster's Kitchen. I'd love to hear your feedback if you try any of these, and if you have any amazing recipes to share, I would LOVE to try them ouy!