Rootbeer Float Cookies

(picture taken from amybakeseverything.com where I got the original cookie recipe, and tweaked it a bit.)

Rootbeer? In a cookie?  Don't knock-em til you try them, my friend. Also known as Whoopie Pies, these have a lovely rootbeer flavored soft cookie surrounding fluffy clouds of marshmallow creamy goodness.
Go ahead and try to eat just one!

Roobeer Float Cookies by Erin Taylor

Preheat oven to 375

In a bowl, blend  together:
2 1/4 cups flour
1/2 tsp baking soda
1 tsp baking powder
set aside.

In a separate mixing bowl, cream:
1 stick butter or margarine
1 cup brown sugar, packed
2 eggs
1 tsp vanilla
1/8 cup Root Beer Concentrate
1 Tbsp Molasses

Add dry ingredients and stir just until combined.

Scoop out onto a baking sheet by teaspoonfulls, (NOT big blobs- you want to make little cookies and sandwich them together.) Bake for 8-10 minutes or until the cookies are firm and spring back when tapped. Allow to cool on wire racks. Fill with White Mountain Frosting filling below.

White Mountain Frosting for Filling:

In saucepan over medium heat, combine:
3/4 cup sugar
1/4 cup light corn syrup 
2  tablespoons water
cook until candy thermometer reads about 242 deg. Remove from heat.

Beat 2 egg whites until stiff peaks form.

While mixer is still running, slowly pour sugar syrup in. Mixture will become very glossy. Add:
1 tsp. vanilla
1/4 tsp. salt

continue mixing for about 7 minutes or until cooled.

Spoon filling into a plastic bag and squeeze out enough to fill each cookie. Place top on cookie, and enjoy! (Keep in a sealed container. Best if refrigerated.)