1. Preheat oven to 350. In a medium bowl, stir together flour, baking soda and salt; set aside.
2. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla and root beer extract. Gradually stir in the dry ingredients until just blended. Fold in white chocolate chips. Roll the dough into walnut sized balls. Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.
3. Bake for 8 to 10 minutes until lightly browned at the edges. Allow cookies to cool on cookie sheet for 5 minutes before removing to a wire rack to cool completely.
4. Optional Meringue Frosting:
Stir egg whites and sugar in a double boiler until they reach 165°F. Remove from heat and beat until they form soft peaks.
Spread meringue generously onto each cookie in a swirl pattern. Top with 2 or 3 dried cherries. Torch until golden brown, or leave as is.