Root Beer Float Cookie Sandwiches
Ingredients
1 cup
sugar
1 cup
brown sugar
½ cup
Kowalski's Butter, at room temperature
½ cup
shortening
½ cup
buttermilk
2
eggs
2 tsp.
root beer extract
1 tsp.
Kowalski's Organic Madagascar Vanilla Extract
4 cups
flour
1 tsp.
baking soda
¼ tsp.
salt
- Kowalski's Signature Vanilla Bean Ice Cream, as needed
Directions
- Preheat oven to 375°.
- In a large mixing bowl, combine sugars, butter, shortening, buttermilk, eggs, root beer extract and vanilla; beat with an electric mixer on medium speed until well blended.
- Stir in flour, soda and salt; continue beating on low speed until a soft dough forms.
- Scoop rounded tablespoons of dough 2" apart onto parchment-lined baking sheets; bake in preheated oven until centers are set (10-12 min.), rotating and turning baking sheets halfway through.
- Remove from oven; transfer cookies to wire racks to cool completely.
- Place a scoop of ice cream on half of the cooled cookies; sandwich with remaining cookies.
- Place ice cream sandwiches on a parchment-lined baking sheet; freeze, covered, until ready to serve.
Tasty Tip:
- Cookie may be frosted rather than made into sandwiches. To make frosting, beat 4 cups confectioners' sugar, 4 tbsp. half-and-half and 4 tsp. root beer extract until frosting is of spreading consistency, adding additional half-and-half if needed.
