Rootbeer Float Cookies

from chocolatechocolateandmore.com

I N G R E D I E N T S

--for the cookies--

--1 cup (2 sticks) butter, softened

--2 cups light brown sugar

--2 large eggs

--2 tsp. McCormick Root Beer Concentrate

--3 1/4 cup flour

--1 tsp. salt

--1 tsp. baking soda

--for the filling--

--2 tbsp. unsalted butter, softened

--2 tbsp. Crisco shortening

--2 cups powdered sugar

--1 tsp. vanilla

--1-2 tbsp. milk

D I R E C T I O N S

--Preheat the oven to 350 degrees.  In the bowl of an electric mixer, cream together the softened butter and brown sugar until fluffy.

--Add in the eggs, one at a time.

--Now add in the Root Beer concentrate.

  --Scrape down the sides of the bowl.

--In a separate bowl, combine the flour, salt, and baking soda.

--Slowly add the flour mixture into the Root Beer mixture until it is all combined.

--Scoop out about 1 tbsp. amount of batter onto a parchment paper-lined cookie sheet.  If you have one of those 1 tbsp. ice cream scoops, you better use it.  Make sure you make an even number of cookies so that when you create your sandwiches each cookie has a partner.

--Before putting them in the oven, I took a spoon and patted each cookie down to flatten it a bit.  I did not want the cookies to have too much volume since they'll be made into sandwiches.

--Bake in the oven for 8 minutes, and take them out to cool.  After about 5 minutes, transfer them to a cooling rack and let them continue cooling.

--To make the filling, cream together the butter and shortening until combined, and pour in the vanilla.  Slowly add in the two cups of powdered sugar, and then add in the milk until your desired spreading consistency is reached.

--Meanwhile, once the cookies have cooled, flip half the cookies over and drop a tbsp. of your filling onto the cookies, and then put the other cookie on top, making sure to not completely smash the cookies together.  

--Then eat them!  [By the way, I have halved this recipe before and it made 15 sandwiches.]