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Wednesday, June 22, 2011

Root Beer Float Cookies

Summer is here, it is official even if it does not feel like it here in the great Northwest!  My mother's favorite summer drink is a rootbeer float.  The drink translates well into cookie form

Root Beer Float Cookies
1 cup brown sugar
1/2 cup butter
1 large egg
1/4 cup buttermilk
1 teaspoon rootbeer extract/concentrate
2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350.                                          Beat sugar and butter until fluffy. Add the egg. Beat well. Mix in the buttermilk and root beer extract. Combine flour, baking soda and salt. Slowly add the dry ingredients  and mix well.  It says to cover and refrigerate for an hour. (sometimes I skip this and it seems to make no difference)
Use a medium cookie scoop and place cookies on an ungreased cookie sheet. Bake for 8 to 10 minutes.

Frost with vanilla ice cream frosting!
Vanilla Ice Cream Frosting
6 tablespoons butter, softened
4 1/2 cups powdered sugar
dash of salt
6 tablespoons melted vanilla ice cream
a little milk if needed

Combine butter and sugar, add the salt. Add the melted ice cream a little at a time until you get the consistency you want. Add a little milk to thin if needed.
The other option is to just mix the melted ice cream and sugar and use as a glaze. Which is what is pictured below!

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