I developed this recipe from and old applesauce cookie recipe.
1 cup soft shortening
2 cups brown sugar (packed)
2 eggs
1/2 cup cold coffee
2 cups rhubarb, cooked and sweetened
3 1/2 cups flour
1 tsp each baking soda, salt, nutmeg, cinnamon, cloves
1/2 cup coarsely chopped nuts.
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Mix shortening, sugar and eggs thoroughly.
Stir in coffee and rhubarb.
Mix dry ingredients and stir in.
Blend in nuts.
Chill at least 2 hr.
Heat oven to 400
Drop rounded tablespoonfuls about 2 apart on lightly greased baking sheet.
Bake 9 to 12 minutes, until set, and when touched lightly with finger almost no imprint remains.
When cool, frost with Lemon Butter Icing below.
Makes 7-8 dozen cookies.
Lemon Butter Icing
1/3 cup soft butter or margarine
3 cups sifted confectioners sugar
1 1/2 Tbsp grated lemon peel
3 Tbsp lemon juice
Blend butter and sugar thoroughly. Stir in lemon peel and lemon juice. stir until smooth.
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