Betty Crocker Rhubarb Coconut Cookies
Recipe: #23517
April 17, 2016
"From the Betty Crocker Cook Book. Haven't tried them yet. They sound good and I do have that darned rhubarb, lol."
Original is 64 servings
Ingredients
Nutritional
- Serving Size: 1 (17.7 g)
- Calories 54.7
- Total Fat - 2.9 g
- Saturated Fat - 0.8 g
- Cholesterol - 3.3 mg
- Sodium - 42.1 mg
- Total Carbohydrate - 6.7 g
- Dietary Fiber - 0.5 g
- Sugars - 2.7 g
- Protein - 0.8 g
- Calcium - 13.9 mg
- Iron - 0.2 mg
- Vitamin C - 0.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees Fahrenheit.
Step 2
Mix shortening, sugar, corn syrup, egg and rhubarb thoroughly.
Step 3
Blend flour, baking powder, baking soda and spices together.
Step 4
Blend rhubarb and flour mixtures together.
Step 5
Stir in rest of ingredients.
Step 6
Drop dough by heaping teaspoons on greased baking sheets.
Step 7
Bake for 15 to 18 minutes.
Tips
No special items needed.