Makes 60 cookies
Ingredients:
1 cup granulated sugar
1 cup brown sugar, packed
1 cup butter, softened
1/2 cup buttermilk
2 eggs
2 teaspoons root beer extract
1 teaspoon vanilla
4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Frosting
1 cup confectioners' sugar
1 tablespoon half-and-half
2 teaspoons butter, softened
1 teaspoon root beer extract
Directions:
1 Preheat oven to 375 degrees.
1 cup granulated sugar
1 cup brown sugar, packed
1 cup butter, softened
1/2 cup buttermilk
2 eggs
2 teaspoons root beer extract
1 teaspoon vanilla
4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Frosting
1 cup confectioners' sugar
1 tablespoon half-and-half
2 teaspoons butter, softened
1 teaspoon root beer extract
Directions:
1 Preheat oven to 375 degrees.
2
Lightly grease cookie sheets.
3
In a large bowl combine granulated sugar, brown sugar, 1 cup
butter, buttermilk and eggs, 2 teaspoons root beer extract and vanilla.
4
Beat at medium speed until well blended.
5
Add flour baking soda and salt.
6
Beat on low speed until dough forms.
7
Drop by heaping teaspoonful 2 inches apart on cookie sheet.
8
Bake 10-12 minutes or until set. Cool completely.
9
In a mixing bowl combine frosting ingredients beat at low speed of electric mixer until smooth.
10
Spread frosting on evenly over cookies.
11
Let dry completely before storing in container.
