Root Beer Cookies

• 1 cup Butter, Softened
• 2 cups Brown Sugar, Packed (I Used Dark Brown)
• 2 whole Eggs
• 1 cup Buttermilk
• 3/4 teaspoons To 1 Teaspoon Root Beer Concentrate Or Extract
• 4 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 1-1/2 cup Chopped Pecans (optional)
• FOR FROSTING (I DOUBLED THIS):
• 3-1/2 cups Powdered Sugar
• 3/4 cups Butter, Softened
• 2 Tablespoons Water
• 1-1/2 teaspoon Root Beer Concentrate Or Extract

1. (If my tiny country grocery store had root beer concentrate/extract, I bet yours does too! check the spice aisle, right beside the other extracts.)
2. 1. Cream butter and brown sugar together until fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and root beer concentrate. Combine flour, baking soda and salt; gradually add to creamed mixture, then stir in nuts.
3. 2. Drop by rounded tablespoonfuls 3" apart on an ungreased cookie sheet.
4. 3. Bake at 375 degrees F for 10 to 12 minutes or until lightly browned. Remove to wire racks to cool.
5. 4. In a mixing bowl, combine frosting ingredients together. Beat until smooth.
6. 5. Frost cooled cookies.
7. 6. Enjoy!
8. Makes about 6 dozen cookies.

butter, brown sugar, eggs, buttermilk, ube, allpurpose, baking soda, salt, pecans, powdered sugar, butter, water

Taken from tastykitchen.com/recipes/desserts/root-beer-cookies/ (may not work)