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|
|Calories from Fat: 1640 (55%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 2993
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