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Tuesday, May 22, 2012

Root Beer Cookies


(Heidi Perry Hardin's recipe)
My sister Heidi has made these cookies for years...she put this recipe in our church cookbook years ago.  My moms' cookbook was so worn, I actually copied the whole cookbook and bound it for myself.  This recipe is amazing, kids and adults love them!  Pile on the frosting too because it makes the cookies delicious!

2 cups brown sugar
1 cup softened butter
2 eggs
1/2 cup buttermilk or water
  (I like using buttermilk = 1 tsp lemon juice and 1/2 cup milk)
2 tsp Root Beer extract
3 1/2 cups flour
1 tsp baking soda
1 tsp salt
First mix brown sugar, butter and egg in bowl until fluffy. 
Stir in buttermilk then the root beer extract. 

Add flour, soda, and salt.  Should be smooth and fluffy.
Then refrigerate for at least an hour.  As pictured below... I like to use saran wrap or wax paper, sprinkle with flour, then roll dough up. 

Smaller cookies cook better... about 1-2 tsp of cookie dough, 2 inches apart on greased cookie sheet.
When the dough is cold it seems to cook up better.  I have had trouble making these cookies, if the dough isn't cold, they flatten too much.  So if you can see in the pictures, they are done cooking when they look pufffed up and cracked, and the edges are slightly browned. 

 Bake them in oven preheated to 400 degrees.  Bake 6-8 minutes or until almost no impression remains when a cookie is touched lightly.  Let them cool on cookie rack, then frost.

FROSTING (or glaze)
I like them frosted better but it can be made thinner and spooned over warm cookies.

Mix in bowl:
 2 cups powdered sugar
1/3 cup softened butter
 1 1/2 tsp root beer extract,
 then mix in up to 2 Tbsp hot water. 

More frosting the better!!  Enjoy!!

1 comment:

  1. I have that cookbook! I love looking through it and seeing all the familiar names :)