Frosted Rhubarb Cookies

I know! Right?! Totally yummy rhubarb in a cookie! Don't have much time right now, but know that these do freeze well so you can make a ton of them and pop them in the freezer. How easy is that?! Enjoy!

1 cup shortening

1 1/2 cups packed brown sugar

2 eggs

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups diced fresh rhubarb

3/4 cup flaked coconut

In a large mixing bowl, cream shortening and brown sugar. 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 degrees F for 12-15 minutes or until lightly browned. Remove to wire racks to cool.

Top with Brown Butter Icing found here or even a cream cheese icing would be good!