Rhubarb Cookies

Found this recipe on the net, and tweeked it a bit. The original recipe called for a cream cheese frosting, they were good enough without the frosting. A cookie with little tart bits! I liked them. Lon helped me harvest the rhubarb but he did not want to try it, yet.

Rhubarb Cookies

Makes 3 dozen when using medium cookie scoop

1 cup shortening

1 1/2 cups packed brown sugar

2 large eggs

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups diced fresh rhubarb

Fresh from my garden!

Nicely Diced

Preheat oven to 350

Mix shortening and brown sugar. Beat in eggs, one at a time

In a separate bowl combine flour, baking soda and salt.  Add this to the sugar mixture, gradually or the flour will go all over.  Stir in rhubarb

Drop by rounded spoonfuls onto a greased cookie sheet.  I used the medium cookie scoop.

Bake for 12 to 15 minutes or until golden brown. The big cookie sheet took 15 minutes, the smaller sheets took 12.