ROOT BEER COOKIES

1 c. brown sugar, packed
1/2 c. margarine, soft
1 egg
1/4 c. buttermilk
1 tsp. root beer extract
1 3/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
Root Beer Glaze

Mix brown sugar, margarine and egg until fluffy. Stir
in buttermilk, root beer extract, flour, baking soda and salt.
Mix until smooth. Cover and refrigerate at least 1 hour.
Preheat oven to 400 degrees. Drop dough by rounded teaspoonful onto
greased cookie sheet. Bake 6 to 8 minutes. Cool and glaze.
Variation: Brown sugar drops: Follow recipe for above
except use vanilla instead of root beer extract.

Glaze for Root Beer Cookies:
2 c. confectioners sugar
1/3 c. margarine, softened
1 1/2 tsp. root beer extract
2 Tbsp. hot water
Mix confectioners sugar and margarine. Stir in root
beer extract and hot water. Mix until smooth. Ice cookies.