These Root Beer Float Cookie Cups are really charming and absolutely scrumptious! The root lager flavor is right on the money, and the clincher makes them seem as though they came from a pastry shop!
3/4 cups butter
1/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla extract
1 tbsp + 1 tsp root beer extract
2 cups all-purpose flour
1 tsp baking soda
2 tsp cornstarch
3/4 cup heavy cream
3/4 tsp vanilla bean paste
1/2 cup powdered sugar
- Preheat stove to 350 degrees.
- Cream spread and sugars together until light and fleecy, 3-4 minutes.
- Add egg, vanilla and root brew concentrate and blend until very much consolidated.
- Add dry fixings and blend completely. Mixture will be thick.
- Oil a smaller than expected biscuit tin.
- Make chunks of around 2 enormous tsp in size and press into the lower part of every little biscuit cup. Press the middle down only a tad to make an indention. You maintain that each cup should just be around 3/4 full.
- Prepare at 350 degrees for 8 minutes.
- Eliminate treats from stove (the focuses may look somewhat scattered, however they will cook more as they sit).
- Permit to cool for 3-4 minutes in the biscuit tin.
- Eliminate treats to a cooling rack to complete the process of cooling.
TO MAKE THE WHIPPED TOPPING:
Freeze metal bowl and race for 15-20 minutes to get them great and cold.
Remove bowl from cooler and add whipping cream.
Whip on medium speed for a couple of moments. Cream will at first air pocket somewhat, then begin to thicken.
As the cream begins to thicken, add the vanilla bean glue (or vanilla concentrate) and powdered sugar.
Whip until solid pinnacles structure, for a complete whipping season of around 5-7 minutes.