Root Beer Cookies

Root Beer Cookies
Root Beer Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

36

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

36

servings

Ingredients

  • 1

    cup butter, softened

  • 2

    cups packed brown sugar

  • 2

    eggs

  • 1

    cup buttermilk

  • 3/4

    teaspoon root beer concentrate

  • 4

    cups all-purpose flour

  • 1

    teaspoon baking soda

  • 1

    teaspoon salt

  • 1-1/2

    cups chopped pecans

  • FROSTING:

  • 3-1/2

    cups confectioners' sugar

  • 3/4

    cup butter, softened

  • 3

    tablespoons water

  • 1-1/4

    teaspoons root beer concentrate or extract

Directions

In a large bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and root beer concentrate. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in pecans. Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. In a small bowl, combine frosting ingredients; beat until smooth. Frost cooled cookies. Yield: about 6 dozen. Editor's Note: This recipe was tested with McCormick root beer concentrate.

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