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ROOT
BEER COOKIES
This recipe came out of a cookbook for kids, and was
written with much more detail than I have used! It is a family favorite
to this day. These are a very soft cookie - the buttermilk makes them
that way.
| 1
cup brown sugar (packed) |
1
egg
|
1
tsp. root beer extract |
1/2
tsp. baking soda |
| 1/2
cup butter or margarine (softened) |
1/4
cup buttermilk |
1 34
cups flour
|
1/2
tsp. salt |
Mix sugar, butter and egg in bowl until fluffy. Stir in rest of ingredient
and mix until smooth. Cover and refrigerate at least one hour. Preheat
oven to 400. Drop dough by rounded teaspoonfuls two inches apart onto
greased cookie sheet. Bake at 400 for 6 - 8 minutes or until almost no
impression remains when a cookie is lightly touched. Immediately cool on
rack . Frost with Root Beer Glaze.
ROOT BEER GLAZE
| 2 cups powdered
sugar |
1 1/2 tsp. root
beer extract |
| 1/3 cup butter or
margarine, softened |
2 Tbs. hot water
|
Mix sugar and
butter, Stir in extract and water. frost cookies.
BROWN SUGAR DROPS
(variation): Follow
above recipe except use vanilla instead of the root beer extract.
Melanie Cossette
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