"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Root Beer Cookies Recipe

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This recipe for Root Beer Cookies, by , is from The Moffitt Employee Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maggie Klay - Health Information Management, Transcription Services
Added: Friday, September 25, 2009


1 c. butter, softened
2 c. packed brown sugar
2 eggs
1 c. buttermilk
3/4 tsp. root beer concentrate or extract
4 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt
1-1/2 c. chopped pecans


3-1/2 c. confectioner’s sugar
3/4 c. butter, softened
3 T. water
1-1/2 tsp. root bear 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 flour, baking powder and salt; gradually add to creamed mixture. Stir in pecans.

Drop by tablespoonfuls 3 inches apart onto ungreased baking sheets. (I always use parchment paper.) Bake at 375 degrees for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

In a small mixing bowl, combine frosting ingredients and beat until smooth. Frost cooled cookies.

Personal Notes:
Personal Notes:
The recipe does not say, but I would keep these in the refrigerator because of the high butter and milk content.

This recipe from “Taste of Home Best Loved Cookies & Bars” magazine.




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