Root Beer Float Cookies

1 cup granulated sugar
1 cup brown sugar, packed
1 cup butter, softened
1/2 cup buttermilk
2 eggs
2 teaspoons root beer extract
1 teaspoon vanilla
4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt


Frosting
1 cup confectioners' sugar
1 tablespoon half-and-half
2 teaspoons butter, softened
1 teaspoon root beer extract

1. Preheat oven to 375 degrees.
2. Lightly grease cookie sheets.
3. In a large bowl combine granulated sugar, brown sugar, 1 cup butter, buttermilk and eggs, 2 teaspoons root beer extract and vanilla.
4. Beat at medium speed until well blended.
5. Add flour baking soda and salt.
6. Beat on low speed until dough forms.
7. Drop by heaping teaspoonful 2 inches apart on cookie sheet. Flatten slightly.
8. Bake 10-12 minutes or until set; cool completely.
9. In a mixing bowl combine frosting ingredients; beat at low speed of electric mixer until smooth.
10. Spread frosting on evenly over cookies.
11. Let dry completely before storing in container.
12. Makes 5 dozen cookies.

Fruitcake muffins

1/4 c butter softened

1/2 c firmly packed dark brown sugar

2 large eggs, separted

1 1/2 tsp baking soda

1 1/2 tablespoons milk

2 tablespoons orange juice

1 1/2 c all-purpose flour

1/2 tsp ground allspice

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1 8 oz pkg. chopped dates 

1/2 pound red candied cherries, quartered (can use red & green mixed cherries with pineapple if desired)

1/2 pound candied pineapple, chopped

1 15 oz pkg. golden raisins

3 cups chopped pecans

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, beating just until blended.

Combine baking soda and milk, stirring until soda dissolves; add orange juice. Combine flour and spices. Combined 1/2 cup flour mixture with fruits, tossing gently to coat. Add remaining flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Gradually stir fruit mixture into batter. Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into batter. Put in mini muffin times Bake at 300 for 12 - 18 minutes or until lightly browned. Let cool 1-2 minutes and put on rack to cool. Yield: 9 dozen or more (depending on size of spoon) Cookies can be store in airtight container up to 1 week or freeze up to 3 months.