Root Beer Cookies

Fay Zechman

1 cup butter, softened, no substitutes

4 cups flour

2 cups packed brown sugar

1 teaspoon baking soda

2 cups packed brown sugar

1 teaspoon salt

2 eggs

1 1/2 cups chopped pecans

1 cup buttermilk

3/4 teaspoon root beer extract or concentrate

Frosting:

3 1/2 cups confectioners sugar

3/4 cup butter, softened

1 1/4 teaspoons root beer extract or concentrate

3 tablespoons water

In a mixing 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 tablespoonfuls 3 inches apart onto ungreased baking sheets.  Bake at 375f for 10 to 12 minutes or until lightly browned.  Remove to wire racks to cool.  In mixing bowl, combine frosting ingredients and beat until smooth.  Frost cooled cookies.  Makes 6 dozen cookies.