"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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.

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

Category:
Category:

Ingredients:  
Ingredients:  
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

FROSTING:

3-1/2 c. confectioner’s sugar
3/4 c. butter, softened
3 T. water
1-1/2 tsp. root bear concentrate or extract

Directions:
Directions:
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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