Category: Recipes

Now, I must admit, we aren’t very big on carbonated drinks at our place. Once the kids got started in sports and their coaches advised them to lay off the soda–it worked for all of us. In fact, some of my younger ones thought that anything with that fizz was a “hot drink.”

That said, if I had to confess, I’d tell you that every now and then I get a huge craving for Fresca–that I resist with all my might. But my one summer naughtiness is to buy one–only one 2 liter bottle of A&W Rootbeer and squeeze as many floats as humanly possible from it. Then I can move on.

But then we found and tweaked this lovely piece of work. It’s positively like drinking a Rootbeer Float…without the mug. Sort of. Well, that and it’s a cookie.

Dang good at any rate.

Ingredients:

1 cup butter, softened
2 cups packed brown sugar
2 eggs
1 cup buttermilk
1-1/2 tsp. root beer extract
4 cups flour
1 tsp. baking soda
1 tsp. salt                                                                                                                                                              12 oz. white chocolate chips

Directions:

Preheat oven to 350 degrees. In a mixing bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and root beer extract.
Combine dry ingredients; slowly add to creamed mixture. Add chips and mix well.
Drop by tablespoons onto ungreased baking sheets. Bake at 350 for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Frosting:
4 cups powdered sugar
3/4 cup butter, softened
3 Tbsp. milk
2 tsps. root beer extract

In a mixing bowl, combine all frosting ingredients. Beat until smooth.
Frost cooled cookies.

Rootbeer Float Cookies

 

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: Launi

Ingredients

• 1 cup butter, softened
• 2 cups packed brown sugar
• 2 eggs
• 1 cup buttermilk
• 1-1/2 tsp. root beer extract
• 4 cups flour
• 1 tsp. baking soda
• 1 tsp. salt 12 oz. white chocolate chips

Instructions

1. Preheat oven to 350 degrees.
2. In a mixing bowl, cream butter and brown sugar until fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Beat in buttermilk and root beer extract.
5. Combine dry ingredients; slowly add to creamed mixture.
6. Add chips and mix well.
7. Drop by tablespoons onto ungreased baking sheets.
8. Bake at 350 for 10-12 minutes or until lightly browned.
9. Remove to wire racks to cool.
10. Frosting:
11. cups powdered sugar
12. /4 cup butter, softened
13. Tbsp. milk
14. tsps. root beer extract
15. In a mixing bowl, combine all frosting ingredients. Beat until smooth.
16. Frost cooled cookies.

3.5.3251

Last week, in the French Toast post, I casually mentioned “…serve with Buttermilk Syrup.”

I assumed that there were others on the earth, like me, that would actually lick the plate clean of every last drop of this glorious, syrup of the gods. And that’s only because I haven’t figured out how to hook it up intravenously. Little did I know that apparently everyone doesn’t have Buttermilk Syrup sitting around in a jeweled flask–oh, the shame.

In fact, some folks have never even heard of it. Yikes.

That will be corrected this very minute.

Ingredients:

1 cup butter

2 cups sugar

1 cup buttermilk

2 Tbsp corn syrup

2 tsp baking soda

1 -1/2 tsp vanilla

Directions:

*Note: You will need a large pot for this recipe–bigger than you think. The baking soda will cause it to foam more than twice it’s original volume…so be ready.

In a large pot combine butter, sugar, buttermilk and corn syrup and bring to a boil. Allow to boil for about 3 minutes.

Remove from heat and add baking soda and allow it to bubble up. Add the vanilla and stir. Mixture will thicken as it cools. Serve on pancakes, waffles, French Toast or scones.

Or just hook up an IV.

Either way.

5.0 from 3 reviews

Wicked Buttermilk Syrup

 

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Ingredients

• 1 cup butter
• 2 cups sugar
• 1 cup buttermilk
• 2 Tbsp corn syrup
• 2 tsp baking soda
• 1 -1/2 tsp vanilla

Instructions

1. In a large pot combine butter, sugar, buttermilk and corn syrup and bring to a boil.
2. Allow to boil for about 3 minutes.
3. Remove from heat and add baking soda and allow it to bubble up.
4. Add the vanilla and stir.
5. Mixture will thicken as it cools.
6. Serve on pancakes, waffles, French Toast or scones.

Notes

*Note: You will need a large pot for this recipe--bigger than you think. The baking soda will cause it to foam more than twice it's original volume...so be ready.

2.2.6