Well, it’s official. Summer has arrived. Maybe not by the calendar, but the temperatures reveal the truth. With temps nearing closer to triple digits by the day, north Texas is warming quite nicely. Which means air conditioning, ice in my water, and sunglasses at all times when outdoors. Sunblock, lighter meals, bug spray, and sand volleyball.
The thing I’m looking forward to most this summer is my family’s Fourth of July barbecue. It might be a small affair with only one other family in attendance, but we make fun memories every year and share lots of food and conversation, squeezing in a cool movie of some sort. And, of course, there’s fireworks. Not my favorite part of the night, never has been, but we can usually see two or three different sets of fireworks from our front yard. Since we live in town, that’s a nice little luxury that comes as a surprise.
Since fireworks isn’t my favorite part of the Fourth of July, would you like to know what is?
Trying new recipes.
Not just any recipes, either. Typically, I test out new dessert recipes around this time of year. This year is no exception.

Root Beer Float Cookies
Cookie Ingredients:
½ cup butter, softened
1 cup packed brown sugar
1 egg
1 teaspoon root beer concentrate
1 ¾ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
Filling Ingredients:
¼ cup butter, softened
1 ⅓ cups confectioners’ sugar
1 teaspoon water
1 teaspoon root beer concentrate
Directions:
1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and root beer concentrate. (I used my standing mixer, and it worked great, especially during step two.)
2. In a separate bowl, combine the flour, salt, and baking soda. Gradually add this dry mixture to the creamed mixture and mix well. (The batter will get pretty thick. That’s why I recommend using a standing mixer. It seems to be able to handle the thickness better than a handheld mixer.)
3. Shape dough into ¾-inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 375 degrees for 6-8 minutes or until lightly browned. Remove to wire racks and cool completely.

This recipe yields about 2 ½ dozen cookies. When I made it, I doubled all the ingredients, which worked really well. Since it’s so popular, I might even consider tripling it next time.
Now it’s your turn: What summer plans does your family have? Are you planning anything special for the Fourth of July? What recipes do you especially enjoy making during the summer months?
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