Root Beer Cookies

1 cup brown sugar, packed
1 egg
1 teaspoon root beer extract
1/2 teaspoon baking soda
1/2 cup butter or margarine, softened
1/4 cup water
1 3/4 cups flour
1/4 teaspoon salt

Root Beer Glaze:
2 cups confectioners' sugar
1/3 cup margarine, softened
1 1/2 teaspoons root beer extract
2 tablespoons hot water

Use conventional method of mixing. Cover and refrigerate at least two hours. Drop the dough by rounded teaspoonsful about 2 inches apart on a greased cookie sheet. Bake at 375 degrees F for 6 to 7 minutes.

Frost with glaze of confectioners' sugar, margarine, root beer extract and hot water.