Root Beer Cookies
Nutritional Info
- Servings Per Recipe: 50
- Amount Per Serving
- Calories: 68.6
- Total Fat: 2.5 g
- Cholesterol: 8.8 mg
- Sodium: 92.7 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 0.2 g
- Protein: 0.8 g
View full nutritional breakdown of Root Beer Cookies calories by ingredient
Introduction
These Root Beer cookies have a strong root beer taste even after being baked. These Root Beer cookies have a strong root beer taste even after being baked.Number of Servings: 50
Ingredients
-
1/2 cup vegetable shortening*
1 1/2 cup brown sugar, packed**
2 eggs, large
2 tbsp. heavy whipping cream, unwhipped
3 tbsp. Zatarain's Root Beer extract
2 1/4 cups all-purpose flour
3 tbsp. baking powder***
* The instructions on the shortening container direct
you to add water. I DO NOT ADD ANY WATER. I use
the shortening, straight from the container, without
adding extra water.
** You may use dark brown sugar as a substitute which
will give your cookies a slight molasses flavor.
*** I use baking powder INSTEAD OF baking soda
and/or salt.
Directions
Preheat oven to 350 degrees F.
After measuring shortening, empty measuring cup's contents into a large mixing bowl. Add brown sugar and combine.
In smaller container, combine eggs, heavy un-whipped whipping cream, and Zatarain's root beer extract being careful to not let any egg shell pieces fall in and disappear into the darkness of the root beer extract. Whisk together and then add this mixture to shortening-brown sugar mixture. Blend. Mixture may be soupy.
Add the flour and baking powder mixture AFTER they have been combined to the soupy mixture. Mix well but DO NOT OVERMIX!!
If the combined ingredients are still too moist, add a little extra flour; if they are too stiff, add more root beer extract until you get to your desired consistency.
Using a small cookie scoop--yes, there really are cookie scoops available--dip into your dough filling up the scoop, then forcefully press the cookie-covered end of the scoop against the side of your mixing bown so that excess dough is forced out. Push this excess dough down into the bowl
for future cookies and, using the lever on the cookie scoop, deposit your cookie onto your silicone-covered baking sheet. Do the same over-and-over again untl your baking sheet is full with at least an inch separating each cookie.
Bake the cookies from 8 to 10 depending upon how you like them.
Number of Servings: 50
Recipe submitted by SparkPeople user COOKIEMAN202.
After measuring shortening, empty measuring cup's contents into a large mixing bowl. Add brown sugar and combine.
In smaller container, combine eggs, heavy un-whipped whipping cream, and Zatarain's root beer extract being careful to not let any egg shell pieces fall in and disappear into the darkness of the root beer extract. Whisk together and then add this mixture to shortening-brown sugar mixture. Blend. Mixture may be soupy.
Add the flour and baking powder mixture AFTER they have been combined to the soupy mixture. Mix well but DO NOT OVERMIX!!
If the combined ingredients are still too moist, add a little extra flour; if they are too stiff, add more root beer extract until you get to your desired consistency.
Using a small cookie scoop--yes, there really are cookie scoops available--dip into your dough filling up the scoop, then forcefully press the cookie-covered end of the scoop against the side of your mixing bown so that excess dough is forced out. Push this excess dough down into the bowl
for future cookies and, using the lever on the cookie scoop, deposit your cookie onto your silicone-covered baking sheet. Do the same over-and-over again untl your baking sheet is full with at least an inch separating each cookie.
Bake the cookies from 8 to 10 depending upon how you like them.
Number of Servings: 50
Recipe submitted by SparkPeople user COOKIEMAN202.
