Root Beer Cookies

1 cup unsalted butter
2 cups dark brown sugar
2 eggs
2 tsp. root beer extract
3 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1/4 cup water (optional - only use if dough is too dry)

Cream butter and dark brown sugar until very light and fluffy.  Add the eggs one at a time, beating well after each addition.  Add the root beer extract.  Whisk dry ingredients together.  Add a little at a time to the creamed mixture.  The dough should be slightly sticky.  Chill for at least an hour.

Preheat the oven to 350 F.  Lightly grease several baking sheets and roll into small balls.  Place htem on the pan, gently press the tops of the dough.  Bake for 6-8  minutes, rotating cookie sheets halfway through.

Frosting Recipe:
1 cup butter
3 cups powdered sugar
2 tsp. root beer extract
a few tablespoons of hot water

Beat butter on high with an electric mixer until fluffy.  Add a little powdered sugar and the root beer extract.  Add a little powdered sugar and the root beer extract.  Beat until smooth.  Add remaining powdered sugar alternately with a little hot water.  You can leave out the root beer extract and you'll have a tasty soft brown sugar cookie.  I have substituted maple extract, added pecans and even made chocolate chip cookies out of this recipe.