Sunday, April 3, 2011

Root Beer Cookies

by Gerry Krupa

1 c packed brown sugar   
4 oz margarine   
2 oz (1/2 a stick) butter   
1 egg      
1 t vanilla extract
1/2 t baking soda
1/2 t salt
1 3/4 c flour   
2 t root beer concentrate, such as McCormick's
for the icing:
2 c confectioner's sugar   
1/3 c butter
2 to 4 T water
1 t root beer concentrate
For the cookies: Beat brown sugar. margarine, butter and egg for several minutes until well blended and fluffy. Reduce speed to low and add vanilla,baking soda, salt, the flour in increments and the root beer concentrate. The batter will be stiff. Cover and refrigerate for 1 hour.
Preheat oven to 375. Drop dough by teaspoonfuls spaced about 2 inches apart onto parchment lined cookie sheets. Bake 6 to 8 minutes. The cookies will spread.
For the icing; Combine confectioner's sugar with the butter and mix well. In a measuring cup, combine water and root beer concentrate. Add to sugar-butter mixture and mix well, adding more water as needed to reach desired consistency. Spread on the cooled cookies.

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