This one's just for the OC

And anyone else who likes Root Beer. Really, who doesn't like root beer?

From the Washington Post, October 27, 2010, of which the majority of the recipes dealt with root beer-flavored foods.

Root Beer Pinwheel Cookies

Summary:
These classic cookies have the twist of a root beer-flavored layer.

Root beer extract is available at Fran's Cake and Candy Supplies in Fairfax City (703-352-1471) and can be ordered directly from the Cook Flavoring Co. (800-369-3400).

MAKE AHEAD: Store for a few weeks in an airtight container at room temperature. The cookies' flavor actually improves after a few days.

Makes about 52 cookies

Ingredients:

• 1 3/4 cups flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• 3/4 cup sugar
• 1 large egg
• 3/4 teaspoon root beer extract (see headnote)
  

Directions:
Whisk together the flour, baking powder and salt in a medium bowl.

Place the butter in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed for 2 to 3 minutes, until it is smooth and creamy. Add the vanilla extract and sugar; beat to incorporate, then add the egg and beat to combine. Reduce the speed to low; slowly add the flour mixture and mix just until the dry ingredients are incorporated.

Transfer half of the dough to a mixing bowl; add the root beer extract. Knead the extract into the dough until blended. The dough will look slightly marbled; that's okay.

Cut four 20-inch pieces of parchment paper. Working with one dough half at a time, place the dough between two of the sheets and pat down to form a flat disk. Use a rolling pin to roll the dough into a thin oblong about 14 by 17 inches. Repeat with the remaining dough.

Remove the parchment from the root beer dough. Remove the top sheet of parchment from the plain dough. Place the root beer dough on top of the plain dough so they align as closely as possible. Trim away any excess edges.

Starting with the long side facing you, roll the layered dough into a tight jellyroll, peeling it off the parchment as you go. Trim the ends of the roll neatly. Roll up the dough in the parchment paper, twisting the ends to seal the cylinder of dough.

Transfer to the freezer for at least 1 hour and up to 2 days. Placing the roll in the cardboard tube of a paper towel roll or wrapping paper roll will help the roll of dough keep its shape.

When ready to bake, preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

Unwrap the dough rolls from the freezer and place on a cutting board. Use a thin, sharp knife to cut the dough into 1/3-inch-thick slices. Arrange on the baking sheets spaced 1 inch apart. Bake 1 sheet at a time for 10 to 12 minutes, until the cookies just start to brown at the edges. Use a spatula to transfer to a wire rack to cool before serving or storing.

Recipe Source:
Adapted from a recipe in Maida Heatter's "Book of Great Cookies" (Knopf, 1978), by Nourish columnist Stephanie Witt Sedgwick.

45 calories, 2g fat, 1g saturated fat, 10mg cholesterol, 20mg sodium, 6g carbohydrates, n/a dietary fiber, 3g sugar, n/a protein.