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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


  1. Use conventional method of mixing.
  2. Cover and refrigerate for at least two hours.
  3. Drop the dough by rounded teaspoonsful about 2 inches apart onto a greased cookie sheet.
  4. Bake at 375 degrees F for 6 to 7 minutes.
  5. Frost with glaze of confectioners' sugar, margarine, root beer extract and hot water.


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