Root Beer Cookies recipe corrected

Retired professional baker Art Gallant, who was featured in last week’s food section, inadvertently transposed the measurements for cinnamon and allspice in a recipe he shared with The Spokesman-Review.

Gallant, who is often experimenting with new recipes, shared his formula for Root Beer Cookies.

If you missed the story, you can find it on our Web site, www.spokesmanreview.com/food. Click on “Delicious Conclusion.”

Here is the corrected recipe:

Root Beer Cookies

From Art Gallant

1 cup brown sugar

1/2 cup butter

1/3 cup crushed root beer barrel candy (see note)

2 eggs

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/8 teaspoon allspice

For the frosting:

2 cups powdered sugar

1 teaspoon root beer extract

Milk

Crushed root beer barrel candy

Beat brown sugar and butter together until fluffy. Stir in 1/3 cup crushed root beer barrels. Add two eggs to sugar and butter mixture.

In a separate bowl, sift together flour, baking powder, soda, salt, cinnamon and allspice. Stir dry ingredients into butter mixture. Mix well.

Drop onto a greased cookie sheet. Bake 8 to 10 minutes in a 350-degree oven. Cool at least 30 minutes before frosting.

To make the frosting, beat together flour, root beer extract and enough milk to make a thin paste. (Be careful not to make it too runny.) Spread frosting on cookies, then sprinkle on crushed root beer barrel candy.

Note: Gallant says it takes about 20 root beer barrel candies, crushed rather fine, for this recipe. He finds his at the Bargain Giant at Crestline and Empire.

Yield: About 3 dozen cookies

Approximate nutrition per serving: Unable to calculate.