Root Beer "flookies"
From jo_jo_ba 13 years ago
- 175 minutes to make
- Serves 45
A pinwheel of French vanilla and chocolate-root beer sugar cookie doughs form these icebox cookies. My idea was to capture the flavours of a favourite Summer treat from my childhood - a root beer float - in portable, two bite form!
Ingredients
- ¾ cup sugar shopping list
- pinch salt shopping list
- 2/3 cup shortening shopping list
- 1/3 cup butter, softened shopping list
- 1 egg white shopping list
- 2 1/4 cups flour shopping list
- 2 cups white whole wheat flour shopping list
- 1/8 tsp baking powder shopping list
- ¼ cup skim milk shopping list
- 1 tbsp cocoa powder shopping list
- 1 tsp LorAnn's root beer flavouring (1 tiny bottle: https://www.lorannoils.com/p-8563-root-beer-flavor.aspx) shopping list
- 1/2 tbsp water shopping list
- 1 tbsp vanilla custard powder (like Bird's, Moirs or OrgraN brand) shopping list
- 1 tbsp pure vanilla extract shopping list
How to make it
- Cream together sugar, salt, shortening and butter until fluffy.
- Add egg white, beat well.
- Combine flours and baking powder, and gently mix in alternately with the milk to form a smooth mixture.
- Divide dough in half.
- Add cocoa powder, root beer flavouring and water to one half of the dough, mixing well.
- To the other portion of dough, stir in custard powder and vanilla.
- Wrap doughs individually in plastic and chill 1 hour.
- Between sheets of parchment or waxed paper, roll out one of the doughs into a very thin, roughly rectangular layer.
- Separately, between more sheets of parchment or waxed paper, roll out the other portion in a similar fashion.
- Flip one dough portion on top of the other and trim the edges so the dough is a smooth rectangle.
- Beginning from one of the long edges, roll dough up into a log.
- Re-wrap in plastic and place in the freezer for 1 hour, until very firm (almost frozen).
- Preheat oven to 400F.
- Working quickly with a very sharp (or serrated) knife, cut discs of dough about a pencil-width thick and place cookies on a parchment or silicone-lined sheet (don't grease the sheet, though, it doesn't seem to work... and they don't spread too much so about 1/2" of space is fine).
- Replace excess dough in the freezer while the first batch bakes - you must bake these one sheet at a time.
- Bake 10 minutes on the lowest rack of the oven. Move parchment or silicone sheets to a rack to cool and bake subsequent sheets the same way.
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