A hint of good old-fashioned root beer flavors these chewy-soft sandwich cookies. They’re great with ice cream!
—JIM GORDON BEECHER, IL
PREP: 45 MIN. • BAKE: 10 MIN./BATCH + COOLING • MAKES: 2 1/2 DOZEN
1/2 cup butter, softened
1 cup packed brown sugar
1 large egg
1 teaspoon root beer concentrate
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
FILLING
1/4 cup butter, softened
1 1/3 cups confectioners’ sugar
1 teaspoon water
1 teaspoon root beer concentrate
1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and root beer concentrate. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well.
2. Shape dough into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 6-8 minutes or until lightly browned. Remove to wire racks to cool completely.
3. In a small bowl, beat the filling ingredients until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.
AUGUST 6
NATIONAL ROOT BEER FLOAT DAY