Root Beer Float Cookies

Ingredients:

1 c. unsalted butter at room temperature

1 c. granulated sugar

1 c. light brown sugar, packed

1 large egg

1/2 c. vegetable oil

2 T. milk

1 t. vanilla

1 T. + 2 t. root beer concentrate *

3 1/2 c. flour

1 t. cream of tartar

1 t. baking soda

1/8 t. salt

1 1/2 c. white chocolate chips

* So, I didn't have any root beer concentrate on hand. Instead, I just did 2 t. vanilla (in addition to the 1 t. vanilla already called for) and 1 T. root beer)

Recipe:

1. Preheat oven to 350 degrees F. Place butter and sugars in large bowl. Using electric mixer at medium speed, cream. Beat in egg. Continue to beat until mixture is fluffy.

2. beat in oil, milk, vanilla, and root beer concentrate.

3. In a large bowl, whisk together flour, cream of tartar, baking soda, and salt. Add to butter mixture and mix until combined.

4. Fold in white chocolate chips.

5. Drop a ball of 2 T. of dough at a time onto ungreased cookie sheets. Bake 10 minutes.

6. Let cool five minutes on the cookie sheet and then transfer to a wire rack.

Rating: 4 of 5

So, with my lack of root beer concentrate they sure did not taste like root beer. Not in the slightest. However, they made really good vanilla cookies! Seriously! Put strawberry cheesecake ice cream between two cookies and you've made the ice cream sandwiches they eat in paradise. Anyways....gonna have to try this recipe again with the concentrate.

Source: Heat Oven to 350, Root Beer Float Cookies

Snickerdoodles

Ingredients:

1/2 c. butter, softened

1 c. sugar

1/4 t. baking soda

1/4 t. cream of tartar

1 egg

1/2 t. vanilla

1 1/2 c. all-purpose flour

2 T. sugar

1 t. ground cinnamon

Recipe:

1. In a medium mixing bowl, beat butter with an electric mixer on medium high speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally.

2. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

3. Cover and chill dough about 1 hour or until easy to handle.

4. Combine the 2 T. sugar and the cinnamon.

5. Shape dough into 1-inch balls. Roll balls in sugar-cinnamon mixture to coat. Place 2 inches apart on an ungreased cookie sheet.

6. Bake in a 375 oven for 10-11 minutes or until edges are golden. Transfer to a wire rack and let cool.

Rating: 5 of 5

Snickerdoodles aren't everyone's cookie, but it is mine. I LOVE these and this recipe is pretty amazing! Soft, sweet, and easy. Love them!

Source: Better Homes and Gardens Cook Book, pg. 216