These cookies became a huge hit with the kids! There are rarely any left-overs when I take them to parties.
1. In large mixing bowl cream butter & brown sugar. Add eggs one at a time, beating well after each. Beat in buttermilk and root beer extract. Combine the flour, baking soda and salt in a bowl; gradually add to cream mixture. Stir in pecans if using.
2. Drop by teaspoonfull 3 inches apart onto ungreased cookie sheet. Bake at 375? for 10-12 minutes.
3. Mix up the frosting and put on cooled cookies.
I prefer using actual buttermilk, instead of powdered, it seems to make a fluffier cookie.
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Serving Size: 1 Dozen (923g) | ||
Recipe Makes: 3 | ||
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Calories: 2993 | ||
Calories from Fat: 1640 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 182.2g | 243 % | |
Saturated Fat 82.4g | 412 % | |
Monounsaturated Fat 63.2g | ||
Polyunsanturated Fat 21.1g | ||
Cholesterol 1698mg | 522 % | |
Sodium 1340.8mg | 46 % | |
Potassium 1114.1mg | 29 % | |
Total Carbohydrate 283.2g | 83 % | |
Dietary Fiber 10g | 40 % | |
Sugars, other 273.2g | ||
Protein 68.1g | 97 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2993
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