ROOT BEER FLOAT COOKIES (GLUTEN-FREE)
Modified this recipe to be GF with great success: http://www.recipezaar.com/Root-Beer-Float-Cookies-57007 The cookies have the most perfect texture. Can substitute 1/4 cup skim milk + 1/4 Tbsp vinegar for the buttermilk. *The flour mixture I used is Bette Hagman's Bean mix: 2 parts garfava bean flour, 1 part sorghum flour, 3 parts cornstarch, and 3 parts tapioca flour. Feel free to experiment with your own.
Provided by Andrew Mollmann
Categories Dessert
Time 30m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees.
- Lightly grease cookie sheets.
- In a large bowl combine granulated sugar, brown sugar, butter, shortening, buttermilk, egg, root beer extract and vanilla.
- Beat at medium speed until well blended.
- Add flour mixture, baking soda and salt.
- Beat on low speed until dough forms.
- Drop by heaping teaspoonful 2 inches apart on cookie sheet.
- Bake 10-12 minutes or until set. Cool completely.
- In a mixing bowl combine frosting ingredients beat at low speed of electric mixer until smooth.
- Once cookies are cool, spread frosting evenly over cookies.
- Let dry completely before storing in container.
Nutrition Facts : Calories 68.7, Fat 3.6, SaturatedFat 1.6, Cholesterol 11.6, Sodium 48.5, Carbohydrate 9.1, Sugar 9, Protein 0.3
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