Root Beer Float Cookies (Fourth Place)

Linda Grasse of Fredonia successfully brought the flavor of a favorite American fountain treat into this cookie, winner of the Cheers! Category.

Makes about 3 dozen

1 cup (2 sticks) butter, room temperature

2/3 cup sugar

3⁄4 teaspoon root beer concentrate or extract

2 cups flour Sugar for coating Frosting: 4 cups powdered sugar

3⁄4 cup (1 1⁄2 sticks) butter, room temperature

3 tablespoons root beer (Grasse used Sprecher)

3⁄4 teaspoon root beer concentrate or extract

2 teaspoons meringue powder (see note)

Root beer barrel candy

Preheat oven to 350 degrees.

In a bowl, combine butter, sugar and root beer extract. Add flour and mix well. Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheet. Flatten balls with bottom of a glass dipped in sugar. Bake in preheated oven 11 to 12 minutes, until cookies are just getting slightly browned on the edge. Let sit on sheets a few minutes, then remove to racks to cool.

Make frosting: In a bowl, beat together powdered sugar, butter, root beer, root beer extract and meringue powder with electric mixer on medium speed.

Frost tops of cooled cookies. Crush root beer barrel candies by placing in a plastic bag and whacking with a wooden mallet until finely crushed. Sprinkle on top of frosting.

Note: Meringue powder can be purchased at some grocery stores, including Sendik’s, and stores that carry baking supplies, including Cook’s Cake & Candy in West Allis, Bartz’s Party Stores and Michael’s.