RHUBARB COOKIES
We have two prolific rhubarb plants, so I'm always looking for new ways to use the harvest. The recipe for these soft, delicious cookies, flavored with coconut, was given to me by a friend. -Shauna Schneyder, Idaho Falls, Idaho
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in rhubarb and coconut. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar and vanilla. Spread over cookies.
Nutrition Facts : Calories 126 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 68mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
FROSTED RHUBARB COOKIES
"Since these cookies freeze well, I make a lot of them during rhubarb season," says field editor Ann Marie Moch of Kintyre, North Dakota. "They are best when you use young tender stalks."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture., Stir in rhubarb and coconut. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool., In a large bowl, beat the cream cheese, butter and vanilla. Gradually beat in the confectioners' sugar until smooth. Spread over cooled cookies. Store in the refrigerator.
Nutrition Facts : Calories 201 calories, Fat 9g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 109mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
RHUBARB COOKIES
If you make one thing this rhubarb season, it needs to be these cookies. They are crunchy and salty on the outside and tender and chewy on the inside. They also have surprises like sweet white chocolate chips and crunchy chopped walnuts hidden in every bite. But the star of the show is the tangy, soft and beautifully pink rhubarb that is strewn throughout.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 20 to 22 cookies
Number Of Ingredients 12
Steps:
- Sift the flour, kosher salt, baking powder and baking soda together in a large bowl.
- Beat the butter and brown sugar in a large bowl with an electric mixer (or using a stand mixer fitter with the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and yolk, then beat in the vanilla.
- Reduce the mixer speed to low. Add the dry ingredients and beat until well combined, about 1 minute. Fold in the chocolate chips and walnuts, then fold in the rhubarb. Cover the bowl with a clean dish towel and refrigerate the dough for at least 1 hour or up to overnight.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with reusable nonstick mats (or parchment).
- Use a 1-ounce ice cream scoop to scoop the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 10 cookies, roughly 1 1/2 ounces each, per baking sheet). Sprinkle the sea salt on top of the dough balls.
- Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 14 to 16 minutes. Let cookies cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
- Store the cookies in a tightly sealed container at room temperature for up to 5 days.
RHUBARB-FILLED COOKIES
I won a blue ribbon at our local fair for these tender cookies. They're so pretty with the ruby-red filling peeking through the dough. Try making these special cookies and watch the smiles appear. -Pauline Bondy, Grand Forks, North Dakota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. (Dough will be sticky.) , For filling, combine the rhubarb, sugar and 2 tablespoons water in a large saucepan; bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring frequently, about 10 minutes. Combine cornstarch and remaining water until smooth; stir into rhubarb mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in vanilla., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each cookie; fill with a rounded teaspoon of filling. Top with 1/2 teaspoon of dough, allowing some filling to show. Bake at 375° until lightly browned, 8-10 minutes. ,
Nutrition Facts : Calories 129 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 101mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
BETTY CROCKER RHUBARB COCONUT COOKIES
From the Betty Crocker Cook Book. Haven't tried them yet. They sound good and I do have that darned rhubarb, lol.
Provided by Dienia B.
Categories Drop Cookies
Time 49m
Yield 64 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Mix shortening, sugar, corn syrup, egg and rhubarb thoroughly.
- Blend flour, baking powder, baking soda and spices together.
- Blend rhubarb and flour mixtures together.
- Stir in rest of ingredients.
- Drop dough by heaping teaspoons on greased baking sheets.
- Bake for 15 to 18 minutes.
Nutrition Facts : Calories 61.9, Fat 3.1, SaturatedFat 1.3, Cholesterol 3.3, Sodium 42.8, Carbohydrate 8.1, Fiber 0.5, Sugar 2.6, Protein 0.8
COCONUT CREAMS WITH POACHED RHUBARB
Pretty as a picture, five ingredients, dairy-free and delicous - what more could you want from a dessert?
Provided by Mary Cadogan
Categories Afternoon tea, Dessert, Dinner, Treat
Time 25m
Number Of Ingredients 5
Steps:
- Put the gelatine into a bowl and cover with cold water. Leave to soak for 5 mins until softened. Heat the coconut milk with 2 tbsp sugar in a pan. Bring to a gentle simmer, then remove from the heat. Lift the gelatine from the water and stir into the coconut milk. Keep stirring until the gelatine has dissolved, then pour into four small glass dishes or dessert bowls (if using glass, leave the milk to cool a little first). When the creams are cool, transfer to the fridge and leave to set.
- Split the vanilla pod down the centre and put into a pan with 2 tbsp water and the remaining 4 tbsp sugar. Bring slowly to the boil to dissolve the sugar, then add the rhubarb and poach gently until softened but not mushy, about 3-4 mins. Leave to cool. Spoon the rhubarb over the coconut creams to serve.
Nutrition Facts : Calories 265 calories, Fat 16 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.31 milligram of sodium
RHUBARB & COCONUT RIPPLES
Add a little bit of the Caribbean to rhubarb fool
Provided by Gary Rhodes
Categories Dessert, Dinner, Lunch, Treat
Time 1h
Number Of Ingredients 8
Steps:
- Put the rhubarb into a pan with 100g/4oz sugar and the honey and cook over a low heat for 15-20 minutes until completely softened. Taste and add more sugar if necessary. Spoon the rhubarb into a sieve set over a bowl. This will release some of the rhubarb juices, which will provide a syrup. Leave until cold.
- Whip the double cream to soft peaks. If the rhubarb pulp is very pale, mix in a little grenadine to give it more of a pink tone. Now mix the coconut cream into the rhubarb pulp, and add 100ml/3½fl oz of the rhubarb juices. Lightly fold in the cream, leaving the rhubarb with a rippled effect.
- Divide the mousse between 6 glasses and firm them up in the fridge. This should take a couple of hours, but they will keep for up to 24 hours. When you're ready to serve, top each mousse with a trickle of rhubarb syrup, a broken macaroon and a sprinkling of coconut.
Nutrition Facts : Calories 443 calories, Fat 32 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.09 milligram of sodium
COCONUT RASPBERRY COOKIES
With their yummy raspberry centers, these chewy cookies will disappear from your picnic table fast. My mother used to make these, and they were always my favorite. Now my family enjoys them, too. Store the cooled cookies in a sealed container to keep them soft. -Cheryl Giroux, Amherstburg, Ontario
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, water and extract. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Stir in coconut (dough will be sticky)., Set aside 2/3 cup dough; roll remaining dough into 1-in. balls. Using the end of a wooden spoon handle, make a 3/8-in.-deep indentation in the center of each ball. Fill each with 1/2 teaspoon jam. Cover jam with a teaspoonful of reserved dough; seal and reshape into a ball. Repeat., Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 105 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 72mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
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