Wednesday, April 25, 2018

Root Beer Cookies

These were very good. They are better on the 2nd day. My extract was clear,(Watkins) but the original picture showed a root color for the frosting.

Root Beer Cookies
Taste of Home Cookie Cookbook

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
3-1/2 cups confectioners' sugar
3/4 cup butter, softened
3 tablespoons water
1-1/4 teaspoons root beer concentrate or extract

1. In a large 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.

2. Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets.Beth used a cookie scoop. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. In a small bowl, combine frosting ingredients; beat until smooth. Frost cooled cookies. Beth got 4 1/2 dozen

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