Root Beer Cookies
1 cup brown sugar (packed)
1/2 cup butter or margarine, softened
1/4 cup buttermilk
1 tsp. root beer extract
1 3/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
Mix sugar, butter and egg in bowl until fluffy. Stir in remaining ingredients
and mix until smooth. Cover and refrigerate at least 1 hour.
Preheat oven to 400ºF. Drop dough by rounded teaspoonful 2 in. apart onto
greased cookie sheet. Bake for 6 to 8 minutes or until almost no impression
remains when a cookie is lightly touched.
Immediately cool on rack. Frost with Root Beer Glaze.
ROOT BEER GLAZE:
2 cups confectioners' sugar
1/3 cup butter or margarine, softened
1 1/2 tsp. root beer extract
2 tbsp. hot water
Mix sugar and butter. Stir in extract and water. Frost cookies.
Brown Sugar Drops:
Follow above recipe except use vanilla extract instead of the root beer extract.