From the Washington Post's Cookie write up this past Wednesday
Root Beer Cookies
Makes 24 cookies
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. Adapted from "The Red Hat Society Cookbook".
Store the cookies in an airtight container for up to 10 days. We suggest freezing them, well wrapped, without icing.
For the cookies:
1 cup packed dark brown sugar
4 ounces canola oil margarine
2 ounces (1/2 stick) unsalted butter, at room temperature
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups flour
2 teaspoons root beer concentrate
For the icing:
2 cups confectioners' sugar
1/3 cup unsalted butter, at room temperature
2 to 4 tablespoons water
1 teaspoon root beer concentrate
For the cookies: In a large bowl, using a stand mixer or an electric hand mixer on medium speed, beat the brown sugar, margarine, butter and egg for several minutes until well blended and fluffy. Reduce the speed to low and add the vanilla extract, baking soda, salt, the flour in increments, and the root beer concentrate. The batter will be stiff. Cover and refrigerate for 1 hour.
Preheat the oven to 375 degrees. Line several large baking sheets with parchment paper. Drop the dough by teaspoonfuls, spaced about 2 inches apart, onto the prepared sheets. Bake for 6 to 8 minutes; the cookies will spread. Transfer to a wire rack to cool completely.
For the icing: In a medium bowl, combine the confectioners' sugar with the butter and mix well. In a measuring cup, combine the water and root beer concentrate; add to the sugar-butter mixture and mix well, adding more water as needed to reach the desired consistency. Spread on the cooled cookies. Let set for about 30 minutes before serving.
These little guys required a little bit of work but are pretty good...and yes...they taste like rootbeer! Rootbeer!! Strange.