Ingredients
- 1 cup butter, softened shopping list
- 2 cups packed brown sugar shopping list
- 2 eggs shopping list
- 1 cup buttermilk shopping list
- 3/4 teaspoon root beer concentrate or extract shopping list
- 4 cups all-purpose flour shopping list
- 1 teaspoon baking soda shopping list
- 1 teaspoon salt shopping list
- 1-1/2 cups chopped pecans shopping list
- frosting: shopping list
- 3-1/2 cups confectioners' sugar shopping list
- 3/4 cup butter, softened shopping list
- 3 tablespoons water shopping list
How to make it
- 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 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 mixing bowl, combine frosting ingredients; beat until smooth. Frost cooled cookies. Makes about 6 dozen
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