Root beer float cookies

Yield: 1 Servings

Measure 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

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

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