Betty Crocker Rhubarb Coconut Cookies
Created by dienia b on April 17, 2016
- Servings: 64
- Prep Time: 30m
- Cook Time: 18m
- Recipe #23517
Ingredients
- 1/2 cup shortening
- 1/4 cup granulated sugar
- 3/4 cup corn syrup
- 1 large egg
- 7 ounces rhubarb, cooked (1 cup thick cooked)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon nutmeg
- 1/4 teaspoon clove
- 1 cup shredded coconut
- 1/2 cup raisins
- 1/2 cup chopped walnuts
How to Make
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Step 1: Preheat oven to 375 degrees Fahrenheit.
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Step 2: Mix shortening, sugar, corn syrup, egg and rhubarb thoroughly.
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Step 3: Blend flour, baking powder, baking soda and spices together.
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Step 4: Blend rhubarb and flour mixtures together.
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Step 5: Stir in rest of ingredients.
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Step 6: Drop dough by heaping teaspoons on greased baking sheets.
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Step 7: Bake for 15 to 18 minutes.
Nutritional Facts
- 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