Ingredients
1 cup butter, softened2 cups packed brown sugar2 large eggs, room temperature1 cup buttermilk3/4 teaspoon root beer concentrate or extract4 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt1-1/2 cups chopped pecansFROSTING:3-1/2 cups confectioners’ sugar3/4 cup butter, softened3 tablespoons water1-1/4 teaspoons root beer concentrate or extract
Preparation
In a large bowl, cream butter and brown sugar. Add eggs, 1 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° until lightly browned, 10-12 minutes. Remove to wire racks to cool. In a small bowl, combine frosting ingredients; beat until smooth. Frost cooled cookies.
