.:Root Beer Cookies:.

I found this great recipe here.

ROOT BEER COOKIES
(You can leave out the root beer extract to have yummy chocolate sugar cookies.)

• 1 cup unsalted butter
• 2 cups dark brown sugar
• 2 eggs
• 2 tsp. root beer 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 root beer extract.
- Whisk dry ingredients together.
- Add a little at a time to the creamed mixture. The dough should be slightly sticky.

- Chill for at least an hour.

- Preheat oven to 350 degrees F.
- Lightly grease several baking sheets, or line them with silicone baking mats or parchment paper.
- Roll into small balls (about 1″ diameter). You could use a mini scoop so that they are evenly sized.
- Place them on the pan, leaving a bit of space between the cookies.
- Gently press the tops of the dough. (If you leave out the water, sometimes the cookies don’t spread very much.)
- Bake for 6-8 minutes, rotating cookie sheet halfway through.
- Let cookies cool for a few minutes on the cookie sheet before placing them on a wire rack to cool completely.

ROOT BEER FROSTING

• 1 cup butter
• 3 cups powdered sugar
• 2 tsp. root beer 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 root beer 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 a few minutes to let the frosting set up. (It should dry a bit on the top.)

Yields about 4 dozen.