Root Beer Float Sandwich Cookies

Ingredients

For the Cookies
• 1 cup butter, softened
• 2 cups light brown sugar
• 2 eggs
• 2 teaspoons Root Beer extract
• 3 1/4 cup all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
For the Cream Filling
• 2 tablespoons unsalted butter, softened
• 2 tablespoons shortening (Crisco)
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons cream or milk

Instructions

1. Preheat oven to 350 degrees.
2. Using a mixer, cream together butter and brown sugar until fluffy. Add in eggs one at a time and then the root beer extract, making sure to scrape down sides of the bowl.
3. Combine flour, salt and baking soda. Slowly add flour mixture to your batter until all combined.
4. Drop by spoonfuls onto a parchment lined baking sheet. (A 1 inch cookie scoop works perfectly.)
5. Bake for 8 minutes. Let cool on tray 5 minutes before removing to rack to cool completely.
Prepare filling.
6. Cream together butter and shortening until smooth. Add in vanilla extract. Slowly add in powdered sugar then add in cream until desired spreading consistency.
7. Spread filling on bottom of one cookie then place another cookie on top to create a sandwich.
8. Enjoy!