Root Beer Cookies
1 Cup Sugar
1 Cup packed Brown Sugar1 Cup Butter or Margarine
1/2 Cup Buttermilk
2 Eggs2 Tsp. Rootbeer Concentrate
1 Tsp. Vanilla Extract
4 Cups Flour
1 Tsp. Baking Soda
1/4 Tsp. Salt
Heat the oven to 375 degrees. Lightly grease cookie sheets. In a large bowl, combine sugar, brown sugar, butter, buttermilk, eggs, rootbeer concentrate, and vanilla extract. Beat at medium speed until well blended. Add your flour, baking soda, and salt. Beat at low speed until soft dough forms. Drop heaping teaspoon full about 2 inches apart onto the cookie sheets. Bake for 10-12 minutes - you may want to experiment with the cooking time... They usually turn out better if you take them out before they look too done. Cool completely before frosting them so that the icing doesn't melt and run off.
2 Cups Powdered Sugar
2 Tbs. Half and Half
4 Tsp. Softened Butter or Margarine
2 Tsp. Rootbeer Concentrate
Combine all the ingredients and beat at low speed until the icing is smooth. Spread the icing on the cookies after they have cooled and then wait until the icing sets before storing and stacking them.
Yields approximately 4 dozen cookies. Recipe can be doubled.