Root Beer "Flookies"
Nutritional Info
- Servings Per Recipe: 45
- Amount Per Serving
- Calories: 97.3
- Total Fat: 4.6 g
- Cholesterol: 5.3 mg
- Sodium: 12.0 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 0.9 g
- Protein: 1.7 g
View full nutritional breakdown of Root Beer "Flookies" calories by ingredient
Introduction
A pinwheel of French vanilla and chocolate-root beer sugar cookie doughs form these icebox cookies. My idea was to capture the flavours of a favourite Summer treat from my childhood - a root beer float - in portable, two bite form! A pinwheel of French vanilla and chocolate-root beer sugar cookie doughs form these icebox cookies. My idea was to capture the flavours of a favourite Summer treat from my childhood - a root beer float - in portable, two bite form!Number of Servings: 45
Ingredients
-
¾ cup sugar
pinch salt
2/3 cup shortening
1/3 cup butter, softened
1 egg white
2 1/4 cups flour
2 cups white whole wheat flour
1/8 tsp baking powder
¼ cup skim milk
1 tbsp cocoa powder
1 tsp LorAnn's root beer flavouring (1 tiny bottle: https://www.lorannoils.com/p-8563-root-beer-flavor.aspx)
1/2 tbsp water
1 tbsp vanilla custard powder (like Bird's, Moirs or OrgraN brand)
1 tbsp pure vanilla extract
Directions
Cream together sugar, salt, shortening and butter until fluffy.
Add egg white, beat well.
Combine flours and baking powder, and gently mix in alternately with the milk to form a smooth mixture.
Divide dough in half.
Add cocoa powder, root beer flavouring and water to one half of the dough, mixing well.
To the other portion of dough, stir in custard powder and vanilla.
Wrap doughs individually in plastic and chill 1 hour.
Between sheets of parchment or waxed paper, roll out one of the doughs into a very thin, roughly rectangular layer.
Separately, between more sheets of parchment or waxed paper, roll out the other portion in a similar fashion.
Flip one dough portion on top of the other and trim the edges so the dough is a smooth rectangle.
Beginning from one of the long edges, roll dough up into a log.
Re-wrap in plastic and place in the freezer for 1 hour, until very firm (almost frozen).
Preheat oven to 400F.
Working quickly with a very sharp (or serrated) knife, cut discs of dough about a pencil-width thick and place cookies on a parchment or silicone-lined sheet (don't grease the sheet, though, it doesn't seem to work... and they don't spread too much so about 1/2" of space is fine).
Replace excess dough in the freezer while the first batch bakes - you must bake these one sheet at a time.
Bake 10 minutes on the lowest rack of the oven. Move parchment or silicone sheets to a rack to cool and bake subsequent sheets the same way.
Number of Servings: 45
Recipe submitted by SparkPeople user JO_JO_BA.
Add egg white, beat well.
Combine flours and baking powder, and gently mix in alternately with the milk to form a smooth mixture.
Divide dough in half.
Add cocoa powder, root beer flavouring and water to one half of the dough, mixing well.
To the other portion of dough, stir in custard powder and vanilla.
Wrap doughs individually in plastic and chill 1 hour.
Between sheets of parchment or waxed paper, roll out one of the doughs into a very thin, roughly rectangular layer.
Separately, between more sheets of parchment or waxed paper, roll out the other portion in a similar fashion.
Flip one dough portion on top of the other and trim the edges so the dough is a smooth rectangle.
Beginning from one of the long edges, roll dough up into a log.
Re-wrap in plastic and place in the freezer for 1 hour, until very firm (almost frozen).
Preheat oven to 400F.
Working quickly with a very sharp (or serrated) knife, cut discs of dough about a pencil-width thick and place cookies on a parchment or silicone-lined sheet (don't grease the sheet, though, it doesn't seem to work... and they don't spread too much so about 1/2" of space is fine).
Replace excess dough in the freezer while the first batch bakes - you must bake these one sheet at a time.
Bake 10 minutes on the lowest rack of the oven. Move parchment or silicone sheets to a rack to cool and bake subsequent sheets the same way.
Number of Servings: 45
Recipe submitted by SparkPeople user JO_JO_BA.
