Root Beer Cookies
- 1 Cup Dark Brown Sugar
- 1/2 Cup Margarine
- 1/4 Cup Butter
- 2 tsp. Root Beer Extract (McCormick's has a concentrated version)
- 1 Egg
- 1 tsp. Vanilla
- 1 3/4 Cup Flour
- 1/2 tsp. Soda
- 1/2 tsp. Salt
Cream Butter and Margarine, Sugar. Mix in Egg and Extract. Add dry ingredients. Mix well. Place dough in refrigerator and chill.
- 4 oz. Cream Cheese (softened)
- 4 TBSP. Butter
- 1 tsp. Watkins Root Beer Flavoring (this brand is clear in color, allowing the frosting to remain light in color)
- 1 lb. Powdered Sugar
Cream Butter and Cream Cheese together and add flavoring. Begin folding in Powdered Sugar. Continue to add until a nice soft spread. Store in an air-tight container.
Drop Cookie Dough in teaspoon-size balls onto a parchment paper lined cookie sheet. Bake at 375* for 8-10 minutes. Allow to cool and frost.
These cookies are amazing with a cup of coffee and taste best when fresh cooked. Store in an air-tight container to retain moisture.