Root Beer Cookies

1 c margarine (softened) 
¾ tsp. root beer concentrate or extract
2 c brown sugar 

1 tsp. salt
2 eggs 

4 1/3  c  flour
1 c buttermilk 

1 tsp baking soda

4 c. powdered sugar 

1 tsp. salt
1 c butter, softened 

1 ¾ tsp root beer concentrate or extract


In a mixing bowl, cream butter and brown sugar. 
Add eggs, one at a time. 
Add buttermilk and root beer concentrate. 
Combine flour, baking soda, and salt; gradually add to creamed mixture. 
Drop by tablespoons 3 in. apart onto ungreased baking sheets. 
Bake at 375 for 10 – 12 min. Remove to wire racks to cool. 

Important – put dough into fridge between baking so the dough stays cold. 
Frost cooled cookies.


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