Recipe: Root Beer Cookies

Root Beer Cookies

For the cookies:

1 cup brown sugar, firmly packed

½ cup (1 stick) unsalted butter, softened

1 egg

¼ cup buttermilk

1 teaspoon root beer extract (see note)

1 ¾ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

For the glaze:

2 cups confectioners' sugar

? cup butter

1 ½ teaspoons root beer extract

2 tablespoons hot water

Preheat oven to 350 degrees. Mix together brown sugar, butter, egg, buttermilk and root beer extract. Add flour, baking soda and salt; mix well. Chill dough for 1 hour.

Drop dough by teaspoons 2 inches apart onto greased cookie sheet (use small ice-cream scoop for uniform size). Bake for 9 to 11 minutes. Cool and top with glaze. To make the glaze, mix together the confectioners' sugar, butter, root beer extract and hot water. Stir until well combined; spread over cookies.

Makes about 3 dozen.

Freezeworthy: No. Glaze gets gummy and soft cookies become even softer.

Times testing notes: After a few-store hunt, we found root beer extract at Sweetbay.

Submitted by Mary-Ann Janssen, Dunedin