From the book: 101 Gourmet Cookies..
Root Beer Float Cookies
3/4 C. sugar
3/4 C. brown sugar
1 Cup butter, softened
1/4 C. milk
2 eggs
2 Tbsp. Root beer flavoring or extract
4 C. Flour
pinch of salt
1 tsp. baking soda
Cream Glaze
Cream Glaze ingredients...
2-3 Tbsp. cream
1 1/2 C. powdered sugar
1/2 tsp. vanilla
Cream together the sugars and butter until light and fluffy. Add milk, eggs, and extract. Stir to combine. Add dry ingredients and mix until combined. Roll dough into 1 inch balls. Refrigerate dough for 1 hour until firm. Then place on a lightly greased cookie sheet.
Bake at 350 for 8-10 minutes. Remove from oven and cool completely. Frost with cream glaze.
Cream Glaze...
Gently whisk all ingredients until all lumps are gone. Drizzle or spread over cooled cookies.
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