Rootbeer Float cookies

Someone here got a hold of my camera. Not Lyndee but Brayden.

Now I understand why he asked if I looked at the pictures on my camera. Sneaky little guy.

This recipe caught my eye yesterday "float"ing around the internet. So I made a point to buy rootbeer concentrate at the store. These cookies aren't too bad. They are not too rootbeery in taste. They taste pretty good with the glaze. Without the glaze, they are kind of blah. I would make them again cause Lyndee and Brayden liked them.
Root Beer Float Cookies

Got this from a book called 101 Gourmet Cookies
3/4 cup sugar
3/4 cup brown sugar
1 cup butter, room temperature
1/4 cup milk
2 eggs
2 Tablespoons root beer concentrate or extract
4 cups flour
pinch of salt
1 teaspoon baking soda

Cream together sugars and butter until light and fluffy. Add milk, eggs, and root beer extract. Stir to combine. Add dry ingredients and mix until combined. Refrigerate dough for one hour until firm, then roll into one inch balls. Place on a lightly greased cookie sheet (or use a silpat like I did). Bake at 350 degrees for 8-10 minutes. Remove from the oven and cool completely before applying glaze.

Cream glaze:

2-3 Tablespoons heavy whipping cream (Dont know why but I ended up using 6 and it still was not enough, It made more of a frosting that a glaze.)
1 1/2 cups powdered sugar
1/2 tsp vanilla

Whisk all ingredients until all lumps are gone.