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 teaspoon fulls 3 inch apart onto ungreased cookie sheet. 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.
Originally Submitted
10/24/2011
0 Out of 5 from
0 reviews
You can add this Root Beer Cookies recipe to your own private DesktopCookbook.
