Name: Root Beer Cookies
Yield: 4 servings
Ingredients: Cookies; 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 (optional); Frosting or Glaze; 3 1/2 cups confectioners' sugar; 3/4 cup butter, softened; 3 tablespoons water; 1 1/4 teaspoons root beer concentrate

Servings: 4 persons

Cookies
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 (optional)
Frosting or Glaze
3 1/2 cups confectioners' sugar
3/4 cup butter, softened
3 tablespoons water
1 1/4 teaspoons root beer concentrate

1
In a large mixing bowl, cream butter and brown sugar together.
2
Add eggs, one at a time, beating well after each addition.
3
Beat in buttermilk and root beer concentrate.
4
Combine the flour, baking soda, and salt in a separate bowl. Gradually add to creamed mixture.
5
Stir in pecans. (optional).
6
Drop by tablespoonfuls 3 inches apart onto ungreased cookie sheets.
7
Bake at 375 Fahrenheit for 10-12 minutes, or until lightly browned. Remove to wire racks to cool.
8
In a small mixing bowl, combine frosting ingredients; beat until smooth.
9
Frost cooled cookies.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Root Beer Cookies

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