Monday, July 26, 2010

Root Beer Cookies

Yes, I know, it has been almost 2 weeks since I posted. I have been out of town on a much needed vacation. I thought I would post something sweet to get things going again.

Root Beer Cookies

1 cup unsalted butter
2 cups dark brown sugar
2 eggs
2 tsp. rootbeer extract
3 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1/4 cup water (optional--only use if dough is too dry)

Cream butter and dark brown sugar until very light and fluffy. Add the eggs one at a time, beating well after each addition. Add the rootbeer extract. Whisk dry ingredients together. Add a little at a time to the creamed mixture. Add the water only if the dough is too dry. It should be sticky. 

Chill for at least an hour. Roll into small balls (about 1" diameter). Place them far enough apart so they can spread without touching each other.

Whether you roll them or scoop them, flatten the tops a bit before you bake them if you like the cookies to be flatter. If not, it's fine. They are good a little thicker, too. Bake at 350 degrees for 6-8 minutes, rotating cookie sheet halfway through.

Rootbeer Frosting:

1 cup butter
3 cups powdered sugar
2 tsp. rootbeer extract
a few tablespoons hot water

Beat butter on high with an electric mixer until it is fluffy. Add a little powdered sugar and the rootbeer extract. Beat until smooth. Add remaining powdered sugar alternately with a little hot water until a nice spreading consistency has been reached.

Frost the cooled cookies and let stand for the frosting to set up. (I made my cookies into sandwich style with the frosting in the middle.

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