Betty Crocker Rhubarb Coconut Cookies

30m
Prep Time
18m
Cook Time
48m
Ready In

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

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.

0 Reviews

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