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Root Beer Cookies

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Root Beer Cookies 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.

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