1 cup butter, softened
2 cups packed brown sugar
1 cup buttermilk
¾ tsp. root beer, or extract
4 cups flour
1 tsp. baking soda
1 tsp. salt
1 ½ cups chopped pecans
3 ½ cups powdered sugar
¾ cup butter, softened
3 TBL water
1 ¼ tsp. root beer or extract
In a large mixing bowl, cream butter and brown sugar.
Add eggs; one at a time, beating well after each egg. Beat in buttermilk and root beer.
Combine the flour, baking soda and salt in another bowl. Gradually add to creamed mixture.
Stir in pecans.
Drop by tablespoons 3 inches apart, on ungreased cookie sheet. Bake at 375 for 10-12 minutes; or until lightly browned.
Allow cookies to cool (see how mine came out like molasses cookies?! darn dark brown sugar!)
In a mixing bowl, combine frosting ingredients
Beat until smooth. If icing isn’t thick enough; add an additional ½ cup of powdered sugar and 1/8 tsp. rootbeer
Frost cooled cookies. Looks like a little brown sugar donut hole!