ROOT BEER COOKIES

Steps:

• In a large mixing bowl, cream butter and brown sugar together.
• Add eggs, one at a time, beating well after each addition.
• Beat in buttermilk and root beer concentrate.
• Combine the flour, baking soda, and salt in a separate bowl. Gradually add to creamed mixture.
• Stir in pecans. (optional).
• Drop by tablespoonfuls 3 inches apart onto ungreased cookie sheets.
• Bake at 375 Fahrenheit for 10-12 minutes, or until lightly browned. Remove to wire racks to cool.
• In a small mixing bowl, combine frosting ingredients; beat until smooth.
• Frost cooled cookies.