Root Beer Float Ice Cream Sandwiches

Preheat oven to 325°. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup sugar, the baking powder and salt. Beat mixture until combined, scraping sides of bowl occasionally. Beat in egg yolks and root beer flavoring. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the crushed root beer-flavored hard candies.

Shape dough into twenty-eight 1 1/2-inch balls. Roll in 1/4 cup sugar to coat. Place balls 2 inches apart on cookie sheets lined with parchment paper.

Bake for 12 to 14 minutes or until edges are set; do not let edges brown. Cool cookies on cookie sheet for 2 minutes. Transfer cookies to a wire rack and let cool.

To assemble sandwiches: Allow ice cream to soften slightly. For each ice cream sandwich, press about 1/2 cup ice cream between two cookies. Wrap each ice cream sandwich individually in plastic wrap. Freeze about 1 hour or until firm. Store in freezer for up to 1 month. Let stand at room temperature for 5 minutes before serving.