Old-Fashioned Root Beer Cookies
Makes 2 1/2 dozen cookies.
3 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup white sugar
1 cup butter (2 sticks) (softened at room temperature)
1 egg, lightly beaten (at room temperature)
3 tablespoons half-and-half
2 teaspoons Zatarain’s root beer extract
Preheat the oven to 400F (200C).
Sift together the flour, baking powder, salt, and sugar.
Cut in the butter and blend with a pastry blender until the mixture is crumbly.
With a fork, stir in the egg, half-and-half, and root beer extract. Blend well with the fork, then with your hands to ensure thorough blending.
Chill the dough for 15 minutes. If you are rolling the dough, chill it for 1 hour, and then roll and cut into the desired shapes.
Scoop out with a tablespoon, and lay on a baking sheet.
Bake for 9 to 10 minutes when scooped (or 6 to 7 when rolled to ¼-inch thick), or until lightly brown.
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