Root Beer Cookies
By GmaJan12
Rate this recipe
5/5
(1 Votes)
0 Picture
Ingredients
- FROSTING:
- 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
- 3-1/2 cups confectioners' sugar
- 3/4 cup butter, softened
- 3 tablespoons water
- 1-1/4 teaspoons root beer concentrate or extract
Details
Servings 36
Preparation
Step 1
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.
Review this recipe