Yield: 1 Servings
Measure | Ingredient |
---|---|
1 cup | Sugar |
1 cup | Packed brown sugar |
1 cup | Butter or margarine; softened |
½ cup | Buttermilk |
2 \N | Eggs |
2 teaspoons | Root beer extract |
1 teaspoon | Vanilla |
4 cups | Flour |
1 teaspoon | Baking soda |
¼ teaspoon | Salt |
2 cups | Powdered sugar |
2 tablespoons | Margarine or butter softened |
1 tablespoon | Milk or cream |
1 teaspoon | Root beer extract |
FROSTING
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