| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 1 |
c |
Packed brown sugar |
| 1 |
c |
Butter or margarine; softened |
| 1/2 |
c |
Buttermilk |
| 2 |
|
Eggs |
| 2 |
ts |
Root beer extract |
| 1 |
ts |
Vanilla |
| 4 |
c |
Flour |
| 1 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 2 |
c |
Powdered sugar |
| 2 |
tb |
Margarine or butter softened |
| 1 |
tb |
Milk or cream |
| 1 |
ts |
Root beer extract |
INSTRUCTIONS
FROSTING
FOR COOKIES In a large bowl combine the sugars,butter, buttermilk, eggs,
root beer extract and vanilla. Beat at medium speed until fully blended.
Add flour, baking soda and salt; beat on low speed until soft dough forms.
Drop dough onto lightly greased cookie sheets, 2 inches apart. Bake in
375-degree oven 10 to 12 minutes. Remove from sheet and cool completely.
Makes 4 to 5 dozen. Frost when completely cool.
FOR THE FROSTING
Combine sugar, butter or margarine, milk or cream and root beer extract in
a small mixing bowl. Beat at low speed until smooth, adding more milk in
small amounts, if needed to make frosting spreadable. Frost tops of cooled
cookies. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Penney
Wilfort <penney-w@pe.net> on Jul 24, 1997
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