Root Beer Float Cookies
Cookie Ingredients:
1 cup butter, softened
2 cups packed brown sugar
2 eggs
1 cup buttermilk
1 tsp. root beer extract or concentrate
4 cups flour
1 tsp. baking soda
1 tsp. salt
Frosting Ingredients:
4 cups powdered sugar (or icing sugar)
3/4 cup butter, softened
3 Tbsp. milk
1 tsp. root beer extract or concentrate
Directions:
Preheat oven to 375º.
In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and root beer extract.
Combine dry ingredients; gradually add to creamed mixture.
Drop by tablespoonfuls onto ungreased baking sheets. Bake at 375º for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
In a mixing bowl, combine all frosting ingredients. Beat until smooth.
Frost cooled cookies
1 cup butter, softened
2 cups packed brown sugar
2 eggs
1 cup buttermilk
1 tsp. root beer extract or concentrate
4 cups flour
1 tsp. baking soda
1 tsp. salt
Frosting Ingredients:
4 cups powdered sugar (or icing sugar)
3/4 cup butter, softened
3 Tbsp. milk
1 tsp. root beer extract or concentrate
Directions:
Preheat oven to 375º.
In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and root beer extract.
Combine dry ingredients; gradually add to creamed mixture.
Drop by tablespoonfuls onto ungreased baking sheets. Bake at 375º for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
In a mixing bowl, combine all frosting ingredients. Beat until smooth.
Frost cooled cookies