Rootbeer Cookies

1 cup unsalted butter
2 cups dark brown sugar
2 eggs
2 tsp. rootbeer extract
3 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1/4 cup water (optional--only use if dough is too dry)

Cream butter and dark brown sugar until very light and fluffy.

Add the eggs one at a time, beating well after each addition. Add the rootbeer extract.

Whisk dry ingredients together. Add a little at a time to the creamed mixture. Add the water only if the dough is too dry.

Chill for at least an hour. Roll into small balls (about 1" diameter).

Place them far enough apart so they can spread without touching each other.

Whether you roll them or scoop them, flatten the tops a bit before you bake them if you like the cookies to be flatter. If not, it's fine. They are good a little thicker, too.

Bake at 350 degrees for 6-8 minutes, rotating cookie sheet halfway through.


Rootbeer Frosting:

1 cup butter
3 cups powdered sugar
2 tsp. rootbeer extract
a few tablespoons hot water

Beat butter on high with an electric mixer until it is fluffy. Add a little powdered sugar and the rootbeer extract. Beat until smooth. Add remaining powdered sugar alternately with a little hot water until a nice spreading consistency has been reached.

Frost the cooled cookies and let stand for the frosting to set up. (It should dry a bit on the top.)

Found this recipe on a blog I read, Cafe Johnsonia, please go to her website for beautiful pictures along with the recipe. The cookies were so good. The picture at the top is her picture, mine turned out ok, (pictured below). The coloring is obviously better in hers, but I bet mine were just as good! They were so yummy, I will definitely add it to my list of desserts I make. They are so easy too, I'm loving that there aren't all these wacky ingredients, I could just whip them up on a Sunday afternoon unplanned (once I have the rootbeer extract in stock of course).