These are our favorite cookies! I grew up making these from a Betty Crocker cook book just for kids, but the book was lost. I've tried several recipes, the ones calling for buttermilk are just yuck. This is the latest and our most favorite one. They're soft on the inside, and the glaze keeps them moist even though it does harden a bit. Enjoy!
Rootbeer Cookies
1 stick butter flavored Crisco shortening stick (Or ½ cup shortening, ½ cup Nucoa marg.)
1 1/2 C packed dark brown sugar
2 eggs
1 Tbl. Rootbeer Extract
½ tsp baking soda
2 ½ C all-purpose flour
Preheat oven to 350’. Mix first 5 ingredients together. Add baking soda and flour, all at once and mix again. Using a small cookie scoop place about 2 in. apart on cookie sheet covered with parchment paper. Bake 8-12 minutes, just until light golden edges. (If you double this recipe only use 3 eggs, instead of 4).
Rootbeer Cookie Glaze
2 cups powdered sugar
2 tsp. Rootbeer Extract
1/8-1/4 cup milk
2 Tbl. softened butter or margarine
Combine all ingredients until they are the consistency of "shampoo". Put in a disposable piping bag, cut the tip off, and pipe a circle and then fill in. Do this on a cooling rack over a cookie sheet when the cookies are COOL.
