Yield: 1 Servings
|1 cup||Packed brown sugar|
|1 cup||Butter or margarine; softened|
|2 teaspoons||Root beer extract|
|1 teaspoon||Baking soda|
|2 cups||Powdered sugar|
|2 tablespoons||Margarine or butter softened|
|1 tablespoon||Milk or cream|
|1 teaspoon||Root beer extract|
FOR COOKIES In a large bowl combine the sugars,butter, buttermilk, eggs, root beer extract and vanilla. Beat at medium speed until fully blended.
Add flour, baking soda and salt; beat on low speed until soft dough forms.
Drop dough onto lightly greased cookie sheets, 2 inches apart. Bake in 375-degree oven 10 to 12 minutes. Remove from sheet and cool completely.
Makes 4 to 5 dozen. Frost when completely cool.
FOR THE FROSTING
Combine sugar, butter or margarine, milk or cream and root beer extract in a small mixing bowl. Beat at low speed until smooth, adding more milk in small amounts, if needed to make frosting spreadable. Frost tops of cooled cookies. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Penney Wilfort <penney-w@...> on Jul 24, 1997