Monday, July 13, 2009

One Hot Day and Rhubarb Cookies

The day was warm enough for shorts. Unforetunately, that meant that the hard dry ground really hurt our knees as we weeded! I will be happy to give them a break while we harvest tomorrow. The heat is nice for us, but I discovered today that it has caused a batch of radishes to go to seed. So there's another job to be done! The corn is loving the heat however. Look at how tall it has gotten compared to our employees Sara and Irene!

Another thing we did today was harvest Swiss Chard like crazy. That really needed done, especially since a lot of it went to seed. We sold 75 bundles to Arthur Keyes for his Glacier Valley CSA boxes.

Okay, what I really wanted to post about today was rhubarb. I get so sick of people wrinkling their nose at rhubarb! It is so delicious. I like it plain, but for those of you who don't, here is an excellent recipe for Rhubarb Cookies. My mom hasn't made these in a few years, but I am dying to have them again, so I think I will make some myself after I log off here. They freeze well and are really sweet and delicious. Give them a try! Here's the recipe:

Frosted Rhubarb Cookies

1 cup shortening
1 and 1/2 cups brown sugar
2 eggs
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 cups fresh diced rhubarb
3/4 cup flaked coconut

1 package (3 ounces) cream cheese, softened
1 tablespoon butter, softened
3 teaspoons vanilla
1 and 1/2 cups powdered sugar

In mixing bowl cream shortening and brown sugar. Beat in eggs. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in rhubarb and coconut. Bake at 350 degrees for 12-15 minutes or until lightly browned. In separate mixing bowl beat cream cheese, butter, and vanilla, gradually beat in the powdered sugar. Spread over cooled cookies.


1 comment:

  1. I just tried this recipe and they came out perfect! Thanks a million!