Recipe - Root Beer Float Cookies

1 cup Sugar
1 cup Packed brown sugar
1 cup Butter or margarine;
softened
One half cup Buttermilk
2 Eggs
2 teaspoon Root beer extract
1 teaspoon Vanilla
4 cup Flour
1 teaspoon Baking soda
One fourth teaspoon Salt

FROSTING
2 cup Powdered sugar
2 tablespoon Margarine or butter softened
1 tablespoon Milk or cream
1 teaspoon Root beer extract

FOR COOKIES In a large bowl combine the sugars,butter, buttermilk, eggs,
root beer extract and vanilla. Beat at medium speed until fully blended.
Add flour, baking soda and salt; beat on low speed until soft dough forms.
Drop dough onto lightly greased cookie sheets, 2 inches apart. Bake in
375degree oven 10 to 12 minutes. Remove from sheet and cool completely.
Makes 4 to 5 dozen. Frost when completely cool.

FOR THE FROSTING

Combine sugar, butter or margarine, milk or cream and root beer extract in
a small mixing bowl. Beat at low speed until smooth, adding more milk in
small amounts, if needed to make frosting spreadable. Frost tops of cooled
cookies. Posted to TNT Prodigy's Recipe Exchange Newsletter by Penney
Wilfort penneyw@pe.net on Jul 24, 1997