Root Beer Float Cookies

• 16 ounces, fluid Favorite Root Beer
• 12 Tablespoons Unsalted Butter, Divided
• 1-3/4 cup Dark Brown Sugar
• 1/2 teaspoons Salt
• 2 whole Eggs
• 3 cups Flour
• 1/2 teaspoons Baking Powder
• 1/4 teaspoons Baking Soda
• 1 cup Powdered Sugar (For Icing)

1. 1) In a saucepan, pour in 16 ounces of your favorite root beer. (I use Sprecher's). Bring to a boil on medium-high heat, and reduce to about 1/2 cup. This can take 15-20 minutes.
2. 2) Melt 10 Tablespoons of butter in medium saucepan - cook 3-5 minutes on medium until golden brown. Keep swirling so it doesn't burn. Remove from heat, stir in additional 2 Tablespoons of butter.
3. 3) Stir in brown sugar, salt, and 4 Tablespoons of your root beer concentrate. Let cool, then beat in 2 eggs.
4. 4) In separate bowl, whisk together flour, baking soda, and baking powder.
5. 5) Add sugar mixture to flour mixture, and mix until just combined.
6. 6) The dough should be soft, but not runny (if it's runny, add a bit more flour). Chill for at least 30 minutes.
7. 7) When ready to bake, preheat oven to 350 degrees. Grease or line a baking sheet with parchment paper. Roll dough into balls (the size of smallish golfballs), and place on sheet. Bake for 8-10 minutes. Cookies are much better under than over-baked.
8. Root Beer Icing
9. 1 cup sifted powdered sugar
10. 3 Tablespoons of your root beer concentrate (if you don't have enough, splash in a little unconcentrated root beer)
11. Beat until smooth, drizzle over cookies. And dive in!

fluid favorite, unsalted butter, brown sugar, salt, eggs, flour, baking powder, ubc, powdered sugar

Taken from tastykitchen.com/recipes/desserts/root-beer-float-cookies/ (may not work)