Rhubarb Cookies with Lemon Icing

I love rhubarb and all of it's tangy-ness. I have memories as a wee one eating cooked rhubarb by the spoonful. Rhubarb is healthy and delicious and it grows like a weed. My usual rhubarb recipes only went as far as rhubarb pie and rhubarb crisp, which is why I was so delighted to find a new rhubarb staple. Rhubarb cookies. With lemon icing. When I told my husband what I was baking, he groaned. He hates rhubarb. Much to both of our delight, he was immediately in love with these soft, buttery, almost muffin like gems. The icing doesn't hurt either. Icing makes the world go round if you ask me.

I made some adjustments from the original recipe. One cup of butter seemed like a lot to me, so I used 1/2 cup of butter and 1/2 cup of greek yogurt. The result was divine. You can also use half whole wheat flour instead of all white. I warn you to not use all whole wheat or you will likely end up with something that more or less resembles a hockey puck. The original recipe also used cream cheese icing (which I didn't have at the time), so I improvised and used my favourite lemon icing recipe. These are the perfect summer cookie!

Ingredients:

• 1/2 cup butter
• 1/2 cup greek yogurt (plain or vanilla)
• 1-1/2 cups packed brown sugar
• 2 eggs
• 3 cups all-purpose flour or (1 1/2 whole wheat, 1 1/2 all purpose)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/2 cups diced fresh rhubarb
• 3/4 cup flaked coconut

Lemon Icing:

• 2 tbsp butter, soft
• 2-3 cups icing sugar
• juice of 1 lemon

Directions:

• In a large bowl, cream butter, yogurt and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture.
• Stir in rhubarb and coconut. Drop by tablespoonfuls onto non-stick baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
• In a large bowl, beat the cream cheese, butter and vanilla. Gradually beat in the confectioners' sugar until smooth. Spread over cooled cookies. Yield: about 5 dozen.

Original recipe here: http://www.tasteofhome.com/recipes/frosted-rhubarb-cookies