Monday, May 31, 2010

It's Summertime!

One of my favorite things about summertime is eating outside, grilling the food, ice cream sandwiches...and of course root beer floats! How fun would it be to whip up one of these fun root beer recipes for your Memorial Day dinner tonight? I'll just post one recipe, but you can find the rest here.

Root Beer Cookies
•1 cup unsalted butter
•2 cups dark brown sugar
•2 eggs
•2 tsp. root beer extract
•3 1/2 cups flour
•1 tsp. baking soda
•1 tsp. salt
•1/4 cup water (optional-only use if dough is too dry)
•Root Beer frosting (recipe below)

Cream butter and dark brown sugar until very light and fluffy. Add the eggs one at a time, beating well after each addition. Add the root beer extract. Whisk dry ingredients together. Add a little at a time to the creamed mixture. The dough should be slightly sticky. Chill for at least an hour.
Preheat oven to 350 degrees F. Lightly grease several baking sheets, or line them with silicone baking mats or parchment paper. Roll into small balls (about 1″ diameter).

Place them on the pan, leaving a bit of space between the cookies. Gently press the tops of the dough. (If you leave out the water, sometimes the cookies don't spread very much.) Bake for 6-8 minutes, rotating cookie sheet halfway through.

Let cookies cool for a few minutes on the cookie sheet before placing them on a wire rack to cool completely.

Root Beer Frosting
•1 cup butter
•3 cups powdered sugar
•2 tsp. root beer extract
•a few tablespoons hot water

Beat butter on high with an electric mixer until it is fluffy. Add a little powdered sugar and the root beer extract. Beat until smooth. Add remaining powdered sugar alternately with a little hot water until a nice spreading consistency has been reached.
Frost the cooled cookies and let stand for a few minutes to let the frosting set up. (It should dry a bit on the top.) You can leave out the root beer extract and you'll have a tasty, soft brown sugar cookie.

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