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Root Beer Cookies Recipe

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This recipe for Root Beer Cookies is from The Moffitt Employee Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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