ROOT BEER FLOAT SANDWICH COOKIES

Root Beer Float Sandwich Cookies image

I always got root beer candies in my stocking. The crunch of the sugar on these cookies reminds me of those candies, while the insides are chewy and soft.-Michelle Sion, Darien Center, New York

Provided by Taste of Home

Time 55m

Yield about 4 dozen.

Number Of Ingredients 14

Ingredients

1 cup butter, softened
2-1/2 cups sugar, divided
2 large eggs, room temperature
1/4 cup 2% milk
5 teaspoons root beer concentrate
3-3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
FILLING:
2 cups confectioners' sugar
1 jar (7 ounces) marshmallow creme
1/2 cup butter, softened
1 teaspoon root beer concentrate

Steps:

In a large bowl, cream butter and 2 cups sugar until light and fluffy. Beat in eggs, milk and root beer concentrate. In another bowl, whisk flour, salt, baking soda and cream of tarter; gradually beat into creamed mixture. Refrigerate 1 hour or until firm enough to shape., Preheat oven to 375°. Shape level tablespoons of dough into balls; roll in remaining sugar. Flatten slightly. Place 2 in. apart on ungreased baking sheets., Bake 10-12 minutes or until set. Cool on pans 2 minutes. Remove from pans to wire racks to cool completely., In a bowl, beat filling ingredients until light and fluffy. Spread filling on bottoms of half of the cookies; cover with remaining cookies. Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. Prepare, bake and fill cookies as directed.

Nutrition Facts : Calories 163 calories, Fat 6g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 91mg sodium, Carbohydrate 25g carbohydrate (17g sugars, Fiber 0 fiber), Protein 1g protein.