PG TESTED

Here's another way to get the flavor of a root beer float. Scoop vanilla, cinnamon or chocolate ice cream into a dish and drizzle with this sauce.

• 2 cups root beer (do not use diet)
• 1 cup sugar
• 1/4 cup water
• 1/4 cup ( 1/2 stick) unsalted butter
• 1/3 cup whipping cream

Boil root beer in a heavy, medium-size saucepan until it is reduced to 2/3 cup, 12 to 15 minutes. Pour into a container, and set aside.

Now pour the sugar into the same pan. Drizzle water over so that all the sugar is moistened. Cook over high heat, swirling pan often, until mixture turns a rich amber color, 7 to 10 minutes. Watch the pan carefully.

Remove from heat and add butter. When it is melted, add the cream and reduced root beer. Return to high heat and heat to a boil. Whisk vigorously. Serve hot or cold. Makes 1 1/2 cups.

-- Marlene Parrish

PG tested

These cookies are wonderful. McCormick's root beer concentrate is stocked at most grocery stores. If these cookies are to be made ahead or frozen, ice them just before using.

For the cookies

• 1 cup dark brown sugar
• 3/4 cup (6 ounces, 1 1/2 sticks) unsalted butter, at room temperature
• 1 large egg
• 2 teaspoons root beer concentrate
• 1 teaspoon vanilla extract
• 1 3/4 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

For the icing

• 2 cups confectioners sugar, sifted
• 1/3 cup unsalted butter, at room temperature
• 2 to 4 tablespoons water
• 1 teaspoon root beer concentrate

For the cookies

Preheat oven to 375 degrees. Line several large baking sheets with parchment paper.

In a large bowl, using a hand-held electric mixer, beat the brown sugar, butter, egg, root beer concentrate and vanilla extracts for several minutes until well blended and fluffy.

In a separate small bowl, whisk together the flour, baking soda and salt. Stir the flour mixture into the butter mixture until patches of white disappear. The batter will be stiff. Cover and refrigerate for an hour.

Drop the dough by teaspoonfuls, spaced about 2 inches apart, onto the prepared sheets. Bake for 6 to 8 minutes. The cookies will spread. Allow to rest for 2 minutes before transferring to a wire rack to cool completely.

For the icing

In a medium bowl, combine the confectioners sugar with the butter and mix well. In a measuring cup, combine the water and root beer concentrate; add to the sugar-butter mixture and mix well, adding more water (by droplets) as needed to reach a spreading consistency. Spread on the cooled cookies. Let set up for about 30 minutes before serving.

Makes 24 cookies.

Variation: Brown Cow Cookies

Make the cookies as above, or make half-size cookies. Make a vanilla butter cream frosting, and thickly spread it on the bottom of half the cookies. Sandwich with a plain cookie. Delicious!

-- The Washington Post

PG TESTED

Barbecue sauces flavored with soft drinks are a long-standing tradition in the South. The root beer flavor here is good, but not pronounced. Smoke-flavored liquid seasoning is available at specialty foods stores and many supermarkets.

• 1 cup root beer
• 1 cup ketchup
• 1/4 cup fresh lemon juice
• 1/4 cup orange juice
• 3 tablespoons Worcestershire sauce
• 1 1/2 tablespoons (packed) dark brown sugar
• 1 tablespoon mild-flavored (light) molasses
• 1 teaspoon liquid smoke
• 1/2 teaspoon grated lemon peel
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Combine all ingredients in heavy, medium-sized saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until reduced to 1 1/2 cups, about 20 minutes. Season sauce to taste with salt and pepper. Cool slightly. Transfer to bowl. Cover and refrigerate. (Can be made 2 weeks ahead; keep refrigerated.)

Makes 1 1/2 cups.

-- Bon Appetit magazine