HOW TO MAKE ROOT BEER FLOATS RECIPES

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ROOT BEER COOKIES RECIPE: HOW TO MAKE IT - TASTE OF HOME



Root Beer Cookies Recipe: How to Make It - Taste of Home image

When it's too difficult to take along root beer floats on a picnic, take these cookies instead! I've found the flavor is even better the next day. The hard part is convincing my family to wait that long before sampling them.—Violette Bawden, West Valley City, Utah

Provided by Taste of Home

Categories     Desserts

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 dozen.

Number Of Ingredients 14

1 cup butter, softened
2 cups packed brown sugar
2 large eggs, room temperature
1 cup buttermilk
3/4 teaspoon root beer concentrate or extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups chopped pecans
FROSTING:
3-1/2 cups confectioners' sugar
3/4 cup butter, softened
3 tablespoons water
1-1/4 teaspoons root beer concentrate or extract

Steps:

  • In a large bowl, cream butter and brown sugar. Add eggs, 1 at a time, beating well after each addition. Beat in buttermilk and root beer concentrate. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in pecans., Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. In a small bowl, combine frosting ingredients; beat until smooth. Frost cooled cookies.

Nutrition Facts : Calories 130 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 96mg sodium, CarbohydrateContent 18g carbohydrate (12g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

CINNAMON OATMEAL RAISIN COOKIES - MCCORMICK



Cinnamon Oatmeal Raisin Cookies - McCormick image

Chock full of oats, pecans and raisins, these cookies are perfect for a lunchbox treat or an afternoon snack.

Provided by McCormick

Prep Time 15 minutes

Cook Time 10 minutes

Yield 36

Number Of Ingredients 11

2 cups flour
1 tbsp McCormick® Cinnamon, Ground
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter softened
1 cup firmly packed light brown sugar
1 cup granulated sugar
2 eggs
1 tsp McCormick® Pure Vanilla Extract
2 cups quick-cooking oats
1 cup raisins

Steps:

  • Preheat oven to 350°F. Mix flour, cinnamon, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in oats and raisins.
  • Drop by rounded tablespoons onto ungreased baking sheets. Stir in oats and raisins.
  • Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Nutrition Facts : Calories 154 Calories

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