Root beer float cookies
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| 1 | cup | Packed brown sugar |
| 1 | cup | Butter or margarine; softened |
| ½ | cup | Buttermilk |
| 2 | Eggs | |
| 2 | teaspoons | Root beer extract |
| 1 | teaspoon | Vanilla |
| 4 | cups | Flour |
| 1 | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 2 | cups | Powdered sugar |
| 2 | tablespoons | Margarine or butter softened |
| 1 | tablespoon | Milk or cream |
| 1 | teaspoon | Root beer extract |
Directions
FROSTING
FOR COOKIES In a large bowl combine the sugars,butter, buttermilk, eggs, root beer extract and vanilla. Beat at medium speed until fully blended.
Add flour, baking soda and salt; beat on low speed until soft dough forms.
Drop dough onto lightly greased cookie sheets, 2 inches apart. Bake in 375-degree oven 10 to 12 minutes. Remove from sheet and cool completely.
Makes 4 to 5 dozen. Frost when completely cool.
FOR THE FROSTING
Combine sugar, butter or margarine, milk or cream and root beer extract in a small mixing bowl. Beat at low speed until smooth, adding more milk in small amounts, if needed to make frosting spreadable. Frost tops of cooled cookies. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Penney Wilfort <penney-w@...> on Jul 24, 1997