Easy Recipe Finder
Recipe Feeder
Quote:
Originally Posted by SoNYthenLA (Post 1814743)
DomesticGoddess, those root beer cookies sound delicious!
Yes they are a really good tasting cookie, and this is the recipe I used to make them...
Root Beer Float Cookies
1 cup granulated sugar
1 cup (packed) brown sugar
1 cup butter, softened
1/2 cup buttermilk
2 eggs
3 teaspoons McCormick's Root Beer Concentrate
1 teaspoon vanilla extract
5 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Root Beer Frosting:
4 cups confectioners' sugar
8 teaspoons butter
4 teaspoons McCormick's Root Beer Concentrate
5 tablespoons half-and-half
In large mixing bowl combine together, granulated sugar, brown sugar, butter, buttermilk, eggs, root beer concentrate
and the vanilla extract. Beat ingredients at mediun speed, until it's well blended.
In another bowl mix together, the flour, baking soda, and salt. Add flour mixture to the creamed mixture, and beat on a low speed until soft dough forms.
Using a Pampered Chef Medium Scoop, drop cookie dough 2-inches apart, onto Pampered Chef Baking Stones.
Bake cookies for 11 minutes in a 350 degree oven.
(While cookies bake, they do puff up, but after they sit for a while, the cookies do flatten just a bit.)
Cool cookies completely before frosting them.
To make frosting, in a large bowl, add the frosting ingredients. Beat on a low speed, until frosting is well combined and smooth. Spread frosting evenly on cookies, and top them with candy sprinkles, if desired. Allow cookies to dry completely before storing in an airtight container.
Yield: 50 cookies
Note: While I baked these cookies on Pampered Chef Baking Stones, these cookies can also be baked on lightly greased baking sheets, using heaping teaspoons of the cookie dough, (for each cookie) and baking them for 10-12 minutes.
Originally Posted by SoNYthenLA (Post 1814743)
DomesticGoddess, those root beer cookies sound delicious!
Yes they are a really good tasting cookie, and this is the recipe I used to make them...
Root Beer Float Cookies
1 cup granulated sugar
1 cup (packed) brown sugar
1 cup butter, softened
1/2 cup buttermilk
2 eggs
3 teaspoons McCormick's Root Beer Concentrate
1 teaspoon vanilla extract
5 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Root Beer Frosting:
4 cups confectioners' sugar
8 teaspoons butter
4 teaspoons McCormick's Root Beer Concentrate
5 tablespoons half-and-half
In large mixing bowl combine together, granulated sugar, brown sugar, butter, buttermilk, eggs, root beer concentrate
and the vanilla extract. Beat ingredients at mediun speed, until it's well blended.
In another bowl mix together, the flour, baking soda, and salt. Add flour mixture to the creamed mixture, and beat on a low speed until soft dough forms.
Using a Pampered Chef Medium Scoop, drop cookie dough 2-inches apart, onto Pampered Chef Baking Stones.
Bake cookies for 11 minutes in a 350 degree oven.
(While cookies bake, they do puff up, but after they sit for a while, the cookies do flatten just a bit.)
Cool cookies completely before frosting them.
To make frosting, in a large bowl, add the frosting ingredients. Beat on a low speed, until frosting is well combined and smooth. Spread frosting evenly on cookies, and top them with candy sprinkles, if desired. Allow cookies to dry completely before storing in an airtight container.
Yield: 50 cookies
Note: While I baked these cookies on Pampered Chef Baking Stones, these cookies can also be baked on lightly greased baking sheets, using heaping teaspoons of the cookie dough, (for each cookie) and baking them for 10-12 minutes.
