Root Beer Float Cookies
From chefmeow 15 years ago
- 20 minutes to make
- Serves 36
I have not made these but thought they sounded interesting. I got them from the Harrelson Estate that I purchased in Mineral Wells, Texas in 1992. If you make them, please let me know, I'm curious about how these taste.
Ingredients
- 1 cup granulated sugar shopping list
- 1 cup packed brown sugar shopping list
- 1 cup butter softened shopping list
- 1/2 cup buttermilk shopping list
- 2 eggs shopping list
- 2 teaspoons root beer extract shopping list
- 1 teaspoon vanilla shopping list
- 4 cups flour shopping list
- 1 teaspoon baking soda shopping list
- 1/4 teaspoon salt shopping list
- Frosting: shopping list
- 2 cups powdered sugar shopping list
- 2 tablespoon half-and-half shopping list
- 4 teaspoons butter shopping list
- 2 teaspoons root beer extract shopping list
How to make it
- Preheat oven to 375 then lightly grease cookie sheets and set aside.
- In large mixing bowl combine sugars, butter, buttermilk, eggs, root beer extract and vanilla.
- Beat at medium speed until well blended then add flour, baking soda and salt.
- Beat at low speed until soft dough forms.
- Drop dough by heaping teaspoons 2” apart onto prepared cookie sheets.
- Bake 10 minutes or until set then cool completely.
- In small mixing bowl combine frosting ingredients then beat at low speed until smooth.
- Spread on cookies then let dry completely before storing.
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