Root Beer Float cookie

Yield: 60 cookies Units: US | Metric

1 cup granulated sugar
1 cup brown sugar, packed
1 cup butter, softened
1/2 cup buttermilk
2 eggs
2 teaspoons root beer extract
1 teaspoon vanilla
4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

Frosting
1 cup confectioners' sugar
1 tablespoon half-and-half
2 teaspoons butter, softened
1 teaspoon root beer extract
Directions:

1 Preheat oven to 375 degrees.
2 Lightly grease cookie sheets.
3 In a large bowl combine granulated sugar, brown sugar, 1 cup butter, buttermilk and eggs, 2 teaspoons root beer extract and vanilla.
4 Beat at medium speed until well blended.
5 Add flour baking soda and salt.
6 Beat on low speed until dough forms.
7 Drop by heaping teaspoonful 2 inches apart on cookie sheet.
8 Bake 10-12 minutes or until set. Cool completely.
9 In a mixing bowl combine frosting ingredients beat at low speed of electric mixer until smooth.
10 Spread frosting on evenly over cookies.
11 Let dry completely before storing in container.
12 Makes 5 dozen cookies.

Courtesy of www.food.com


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