1 cup butter, softened
2 cups packed brown sugar
1 cup buttermilk
3/4 teaspoon root beer concentrate or extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups chopped pecans
3-1/2 cups confectioner' sugar
3/4 cup butter, softened
3 tablespoons water
1-1/4 teaspoon root beer concentrate or extract
In a large mixing 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 degrees for 10-12 minutes or until lightly browned. Remove to wire racks to cool. In a mixing bowl, combine frosting ingredients; beat until smooth. Frost cooled cookies.
Yeild: about 6 dozen
I didn't add the pecans to my batch and I added a little more root beer extract to mine for a stronger flavor. Plus the size of my cookies are about twice as big as what they recommend in the recipe. Hope you love them!
This recipe is in America's Best Church Supper Recipes. I talked about that cook book in an
earlier post, Ramblings About a Cookbook.
(Mine aren't as pretty as the ones pictured in the cookbook, but still yummy!)