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Root Beer Cookies

List of Ingredients




Root Beer Cookies

1 Cup brown sugar
1/2 Cup butter
1 egg
1/4 Cup buttermilk OR 1/8 Cup water
1 tsp. root beer extract
2 3/4 Cups flour
1/2 tsp. baking soda
1/2 tsp. salt

Beat sugar and butter until fluffy. Add the egg. Beat well. Mix in
buttermilk and root beer extract. Combine flour, baking soda and
salt. Slowly add dry ingredients and mix well. Cover and refrigerate
1 hour. Roll into 1 inch balls and place on an ungreased cookie
sheet. Bake at 350 degrees 8-10 minutes or until lightly brown.
Note: if dough is very sticky after mixing add a little flour until
the right consistency.

Root Beer Frosting

1/4 Cup shortening
1/4 Cup butter
2 Cups powdered sugar
1/2 to 1 tsp. root beer extract (depending on
personal taste)
1/8 cup milk

Cream shortening and butter in a bowl with electric mixer. Add root
beer extract. Gradually add sugar beating well on medium speed.
Scrap sides and bottom of bowl often. When all the sugar has been
mixed in (it will be dry) slowly add milk and continue beating at
medium speed until light and fluffy.


Recipe