1 c. butter, softened
2 c. brown sugar
2 tsp. Root Beer concentrate
3 1/4 c. flour
1 tsp. salt
1 tsp. baking soda
2 Tbsp. unsalted butter, softened
2 Tbsp. shortening
2 c. confectioners sugar
1 tsp. vanilla
1-2 Tbsp. cream
Preheat oven to 350 F.
Line 2 baking sheets with parchment paper.
To make the cookies: Cream together the butter and brown sugar in a large bowl with a mixer until fluffy.
Add in eggs one at a time, and then the root beer. Remember to scrape down the sides of the bowl.
In a separate bowl, combine the flour, salt, and baking soda. Slowly add the flour mixture to the batter until combined.
Using a cookie scoop or spoon, drop by spoonfuls on prepared baking sheets.
Bake for 8-9 minutes. Allow to cool 5 minutes on the baking sheet before removing to a cooling rack.
To make the filling: Cream together butter and shortening until smooth.
Add in the vanilla.
Slowly add in confectioners sugar. Then add in cream until desired spreading consistency is reached.
Spread the filling on the bottom of one cooled cookie, then place another cookie on top to create a sandwich.
Makes about 25-30 sandwiches.
Here's a link to the original recipe: http://chocolatechocolateandmore.com/root-beer-float-cookies/