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Root Beer Float Cookies

Name: Root Beer Float Cookies
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 2-1/2 dozen.
Ingredients: 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

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Test Kitchen Approved

Total Time

Prep: 45 min. Bake: 10 min./batch + cooling

Makes

2-1/2 dozen

A hint of good, old-fashioned root beer flavors these chewy-soft cookies. They're great with ice cream! —Jim Gordon, Beecher, Illinois

Root Beer Float Cookies Recipe photo by Taste of Home

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Ingredients

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

Directions

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.
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.
In a small bowl, beat the filling ingredients until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.

To Make Ahead: Package cookies in an airtight container, separating layers with waxed paper and freeze for up to 1 month. Thaw in a single layer before filling.

Root Beer Concentrate

This recipe was tested with McCormick root beer concentrate.

Nutrition Facts

1 cookie: 118 calories, 5g fat (3g saturated fat), 19mg cholesterol, 98mg sodium, 18g carbohydrate (12g sugars, 0 fiber), 1g protein.

Root Beer Float Cookies

Ingredients

Directions

Nutrition Facts

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