Root Beer Cookie Recipe
by Jeremy Tompkins on Apr.23, 2009, under Desserts
1 cup Brown sugar
1/2 cup butter/margarine
1 egg
1/4 cup buttermilk or water
1 teaspoon root beer extract
1 3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Mix 1 cup brown sugar, 1/2 cup butter and 1 egg in bowl until fluffy, stir in 1/4 cup buttermilk, 1 teaspoon extract, 1 3/4 cups flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt, mix until smooth, cover and refridgerate for at least an hour
when dough has been refridgerated at least 1 hour heat over to 400 degrees
grease cookie sheet with shertening
Drop the dough by rounded teaspoonfuls about 2 inches apart on greased cookie sheet
bake @ 400 degrees 6-8 minutes or until almost no impression remains when a cookie is touched lightly, immediately lift cookies unto a rack with a pancake turner
Prepare the glaze
glaze:
2 cups powdered sugar
1 1/2 teaspoons root beer extract
1/3 cup butter/margarine
2 tablespoons hot water
Mix in bown 2 cups powdered sugar and 1/3 cup of butter, stir in 1 1/2 teaspoons extract and 2 tablespoons hot water
