Indescribably delicious & a fantastic contrast to all other spice cookies on the holiday tray. Found in The Washington Post who note - Root beer concentrate, used in making homemade root beer, plays a key role in both the cookies and the icing. We found McCormick's brand at larger Giant Food stores DH got it at Walmart). Chill the dough for at least an hour after mixing.***Things we learned making these cookies - 1. They are good - the root beer lingers nicely on the palate (DH kept noting - as he ate one after another - that he associates that flavor with fizz, anyway, they are good!; 2. dough is really soft - we dabbed out teaspoonfuls onto plates that we chilled (dough chills faster in dabs) & put these fast onto the baking sheets; 3. DO NOT grease baking sheets! Use plain aluminum foil over cookie sheet if you do not have (or run out) of parchment paper - otherwise they spread too much & seem greasy; 4. cook for the allotted time - these are best if just crisp when cool. We have gotten several requests for the recipe - it's a wonderful little "sleeper" cookie.
Store the cookies in an airtight container for up to 10 days. We suggest freezing them, well wrapped, without icing. (Excellent for mailing)