Frosted Rhubarb Cookies

I've had a couple of requests for the recipe for these cookies mentioned in this post:  so I thought I would share the recipe here as well.  Seriously even if you think you don't like Rhubarb you should give these cookies a try as they are just yummy.  ENJOY!!!

Frosted Rhubarb Cookies:

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 finely diced fresh/frozen rhubarb (I used Fresh)
3/4 Cup flaked coconut
1 teaspoon cinnamon

Frosting: 1 Pkg. (3 Oz. Cream Cheese) softened
1 Tablespoon butter, softened
1-1/2 Cups Confectioners' sugar
3 teaspoons vanilla extract (I think I only used 1 teaspoon and it was just fine)

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 and mix well.
Fold in Rhubarb and Coconut.
Drop by rounded tablespoonfuls 2 in. apart onto GREASED (I used Pam)
baking sheets. Bake at 350 for 10-14 minutes or until golden brown.
Cool for 1 minute before removing to wire racks to cool completely.

Frosting: Beat Cream Cheese and butter until fluffy. Beat in
Confectioners' sugar and vanilla. Spread over cookies. Yield 3-4 Dozen If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.