Rainy-day Saturday cookies

Ingredients

• 1/2 cup shortening

• 1-1/3 cups packed brown sugar

• 1 egg

• 2 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground cloves

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon salt

• 1/4 cup milk

• 1 cup diced fresh or frozen rhubarb

• 1 cup chopped pecans

• 1 cup raisins

• 1/2 cup flaked coconut

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Nutritional Facts

1 serving (2 each) equals 252 calories, 12 g fat (3 g saturated fat), 12 mg cholesterol, 120 mg sodium, 36 g carbohydrate, 2 g fiber, 3 g protein.

Directions

1. In a bowl, cream shortening and brown sugar. Add egg; beat well. Combine dry ingredients; add to the creamed mixture alternately with milk. Mix well. Stir in rhubarb, nuts, raisins and coconut.
2. Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 12-15 minutes or until golden. Cool on wire racks. Yield: 3 dozen.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.