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Root Beer Cookies Recipe

Photo by: Taste of Home

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Since it's too difficult to take along root beer floats on a picnic, take these cookies instead! I've found the flavor is even better the next day. The hard part is convincing my family to wait that long before sampling them. —Violette Bawden, West Valley City, Utah

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36 Servings
Prep/Total Time: 30 min.

Ingredients

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

Directions

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.
Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. 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. Yield: about 6 dozen.

Nutrition Facts: 1 serving (2 each) equals 262 calories, 13 g fat (6 g saturated fat), 36 mg cholesterol, 206 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.

Root Beer Cookies published in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p228

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