Friday, July 30, 2010

Rootbeer Cookies

1 c. brown sugar
1/2 c. butter, softened
1 egg
1/4 c. buttermillk
1 tsp. root beer extract
1-3/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt

Mix brown sugar, butter, and egg until fluffy. Stir in buttermilk(you can also use milk curdled with vinegar or lemon juice equaling the same amount), rootbeer extract, flour, soda, and salt, and mix until smooth. Cover and refrigerate for about an hour. Heat oven to 400'. Place cookies 2" apart on cookie sheet and bake for 6-8 minutes. Let cool on rack and glaze with recipe below.

Rootbeer Glaze for Rootbeer Cookies
2 c. powdered sugar
1/3 c. butter, softened
1-1/2 tsp. root beer extract
2 Tbl. hot water

Mix powdered sugar and butter. Stir in rootbeer extract and hot water. Place wax paper under cooling rack. Spoon glaze over the cookies. This glaze will do a double batch of cookies. 

Another easy option is:
1 box yellow or spice cake mix
1 tsp. rootbeer extract
1 egg
1 stick of melted butter(but not hot)
Combine all ingredients.  Use a cookie scoop to get equal portions.  Flatten with the bottom of a flat glass that has been dipped in sugar.  Bake at 350 for 11-12 minutes, don't let the edges brown.  Let cool and spread with the same icing as above or add a bit more powdered sugar to thicken it up.  Spread a generous amount on the bottom of one cookie and sandwich with the bottom of another.  These are best if you let them sit overnight.  Good luck with that though.  :)

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