Root Beer Float Sandwich Cookies

• 1 cup butter, softened
• 2-1/2 cups sugar, divided
• 2 large eggs, room temperature
• 1/4 cup 2% milk
• 5 teaspoons root beer concentrate
• 3-3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 2 cups confectioners' sugar
• 1 jar (7 ounces) marshmallow creme
• 1/2 cup butter, softened
• 1 teaspoon root beer concentrate

1. In a large bowl, cream butter and 2 cups sugar until light and fluffy. Beat in eggs, milk and root beer concentrate. In another bowl, whisk flour, salt, baking soda and cream of tarter; gradually beat into creamed mixture. Refrigerate 1 hour or until firm enough to shape.
2. Preheat oven to 375u0b0. Shape level tablespoons of dough into balls; roll in remaining sugar. Flatten slightly. Place 2 in. apart on ungreased
3. .
4. Bake 10-12 minutes or until set. Cool on pans 2 minutes. Remove from pans to wire racks to cool completely.
5. In a bowl, beat filling ingredients until light and fluffy. Spread filling on bottoms of half of the cookies; cover with remaining cookies.
6. Freeze shaped balls of dough on
7. until firm. Transfer to resealable plastic freezer bags; return to freezer. Prepare, bake and fill cookies as directed.

butter, sugar, eggs, milk, root beer concentrate, flour, salt, baking soda, cream of tartar, sugar, marshmallow creme, butter, root beer concentrate

Taken from www.tasteofhome.com/recipes/root-beer-float-sandwich-cookies/ (may not work)