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.
1 cup butter, softened
2 cups packed brown sugar
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
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.
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.