Root Beer Float Cookies

 

1

cup packed brown sugar

1/2

cup margarine or butter, softened

2

cups Gold Medal® all-purpose flour

1/3

cup finely crushed root beer-flavored hard candies (about 10 candies)

1

teaspoon baking powder

1/2

teaspoon baking soda

1/4

teaspoon salt

1/8

teaspoon ground cinnamon

1/8

teaspoon ground allspice

2

eggs

1

cup powdered sugar

4

to 5 teaspoons root beer or milk

Additional finely crushed root beer-flavored hard candies, if desired

• 1 Heat oven to 350°F. Grease cookie sheet with shortening or spray with cooking spray. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in remaining ingredients except Root Beer Glaze and additional candies.
• 2 On cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart.
• 3 Bake 8 to 10 minutes or until almost no indentation remains when touched in center and edges are golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 20 minutes.
• 4 Drizzle Root Beer Glaze over cookies. Sprinkle with additional candies.
• 5 ROOT BEER GLAZE: In small bowl, mix ingredients with spoon until smooth and then enough to drizzle.