Frosted Rhubarb Cookies

1c           Butter (melted)

1&1/2c   Packed brown sugar

2             eggs

3c           All-Purpose flour

1tsp        baking soda

1tsp        vanilla

1/2tsp     salt

2&1/2c   chopped fresh or frozen rhubarb


– Preheat oven to 350degrees and grease or line cookie sheets with parchment paper.

– In large mixing bowl, cream butter and brown sugar together.

– Add the eggs and vanilla extract.

– In a seperate bowl combine the flour, baking soda and salt.

– Gradually add flour mixture to creamed mixture.

– mix well.

– Add rhubarb and again mix well.

– Drop by rounded tablespoon to prepared cookie sheets, 2 inches apart

– Bake for 10-14 minutes or until golden brown.


1/2c       butter

1c          Packed brown sugar

1/4c       milk

3c          Powdered sugar

1/2tsp    vanilla


– In sauce pan, melt butter

– Add brown sugar.

– Cook over low heat for 2 minutes, stirring constantly.

– Add milk, continue cooking til the mixture comes to a rolling boil.

– Remove from heat.

– Gradually add powdered sugar and vanilla, mixing well after each addition.

– If needed add a few drops of milk for desired spreading consistency.


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