• 1 cup shortening
• 1 1/2 cups brown sugar - packed
• 2 eggs
• 3 cups flour
• 1 teaspoon baking soda
• 1 1/2 cups rhubarb
• 1/2 teaspoon salt
• 3/4 cup coconut
• 3/4 cup pecans - chopped (optional)

• 3 ounces cream cheese - softened
• 1 tablespoon butter - softened
• 1 1/2 cups powdered sugar
• 3 teaspoons vanilla

1. Preheat oven to 350 degrees F.In a large bowl, cream shortening and brown sugar. Beat in eggs.
2. In a separate bowl, conbine flour, soda and salt. Add to creamed mixture; mix well.Fold in rhubarb, coconut and nuts (if desired).
3. On a prepared cookie sheet, drop about 1 tablespoon of batter per cookie. Bake 10-12 minutes or until light golden brown.
4. Remove pan from oven, let cookies sit on the baking sheet 1-2 minutes before removing them to a cooling rack.

1. Cream together cream cheese and butter.Add powdered sugar and vanilla. Cream until smooth.Frost onto cooled cookies.

PREP:10 mins
COOK:15 mins

*Note: If using frozen rhubarb, measure before thawing
Then thaw and drain but do not press liquid out.