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Root Beer Cookies

 Root Beer Cookies
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
36 ServingsPrep/Total Time: 30 min.


  • 1 cup butter, softened
  • 2 cups packed brown sugar
  • 2 eggs
  • 1 cup buttermilk
  • 3/4 teaspoon root beer concentrate
  • 4 cups King Arthur Unbleached 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


  • 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.

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Root Beer Cookies (continued)

Nutritional 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.