Root Beer Float Cookie Sandwiches

Makes 18
  • 1 cup sugar
  • 1 cup brown sugar
  • 1/2 cup butter, room temperature
  • 1/2 cup shortening
  • 1/2 cup buttermilk
  • 2 eggs
  • 2 tsp. root beer extract
  • 1 tsp. vanilla
  • 4 cups flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • - vanilla ice cream

In a large mixing bowl, combine sugar, brown sugar, butter, shortening, buttermilk, eggs, root beer extract and vanilla; beat with an electric mixer on medium speed until well blended. Stir in flour, soda and salt; continue beating on low speed until a soft dough forms. Scoop rounded tablespoons of dough 2" apart onto parchment-lined baking sheets; bake in a preheated 375° oven until centers are set (10-12 min.), rotating cookie sheets halfway through baking time. Remove from cookie sheets onto cooling rack; cool completely. Place a scoop of ice cream on half of the cookies; top with remaining cookies. Place on a parchment-lined baking sheet; freeze, covered, until ready to serve.

Note: Cookie may be frosted rather than made into sandwiches. To make frosting, beat 4 cups confectioner's sugar, 4 tbsp. half-and-half and 4 tsp. root beer extract until frosting is of spreading consistency, adding additional half-and-half if needed.