Laura, CEO of Momables and Zatarains ambassador, is sharing one of her favorite recipes – Root Beer Cookies. She made a little switcheroo on her traditional sugar cookie recipe. Pair those cookies with some ice cream and you’ve got one of my favorite treats, in chew-able form – a Root Beer Float Cookie Sandwich! YUM.
Root Beer Cookies
Ingredients
3 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup white sugar
1 cup butter -2 sticks (softened at room temperature)
1 egg, lightly beaten (egg should be at room temperature)
3 Tablespoons half-and-half
2 teaspoons Zatarain’s root beer extract
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup white sugar
1 cup butter -2 sticks (softened at room temperature)
1 egg, lightly beaten (egg should be at room temperature)
3 Tablespoons half-and-half
2 teaspoons Zatarain’s root beer extract
Directions:
1. Preheat oven to 400 degrees F (200 degrees C)
2. Sift together all-purpose flour, baking powder, sugar and salt.
3. Cut in butter and blend with a pastry blender until mixture is crumbly.
4. With a fork, stir in lightly beaten egg, root beer extract and half-and-half. Blend well with fork, then your hands to ensure thorough blending.
5. Chill dough for 15 minutes. *If you are rolling the dough, chill dough for one hour and then roll and cut into desired shapes.
6. Scoop out with 1TB spoon and lay on a baking sheet.
7. Bake for 9-10 minutes, or until lightly brown.
