Thursday, September 10, 2009
Old Fashioned Root Beer Cookies
These ooey-gooey root beer cookies are rich and buttery rather than "cakey" like some versions I've had. Confession: that is because I made up the recipe myself and didn't want the cakey version. So there. My kids were dubious about something flavored like soda pop, but they quickly changed their minds when these came out of the oven.
1/2 cup unsalted butter
1 cup raw (or brown) sugar
1 tsp root beer extract (or root beer starter)
1 1/2 cups flour
1/2 tsp salt
Cream the butter and sugar. Add the eggs and continue to beat until fluffy. Combine dry ingredients and add to the butter mixture, beating until smooth. Roll into balls and place on ungreased baking sheet. Cook at 350ºF until just barely starting to crack (about 8 minutes). Don't overcook! Makes 12 large cookies. You can double or triple the batch for more.
1/2 cup butter
1 1/2 cups confectioner's sugar
1 tsp root beer extract
1 - 3 Tblsp water (to texture)
Cool cookies before frosting them (of course).
*Note: 100% natural extracts can be purchased at Faerie's Finest.