It's summertime and the living is easy, quiet, and very laid back at my house. These are great conditions for old folk who sleep a lot. But sitting around watching the grass grow will bore the heck out of a ten year old in a heartbeat.
Well it's July and hot as blazes. So what kid can't resist swimming on a hot afternoon? With that decision made, we packed up our suits and towels, and headed down to the clubhouse pool. I knew that two hours of swimming would require a special cookie to give a power boost of energy.
Okay, visualize in your mind a big frosty mug of root beer, with a thick foamy head, and so icy cold that it hurts going down. Now make that in the form of a cookie, except that it's not frosty, doesn't have a foamy head, and it's not even icy cold. But it does have the yummy distinct flavor of root beer.
Well it's July and hot as blazes. So what kid can't resist swimming on a hot afternoon? With that decision made, we packed up our suits and towels, and headed down to the clubhouse pool. I knew that two hours of swimming would require a special cookie to give a power boost of energy.
Okay, visualize in your mind a big frosty mug of root beer, with a thick foamy head, and so icy cold that it hurts going down. Now make that in the form of a cookie, except that it's not frosty, doesn't have a foamy head, and it's not even icy cold. But it does have the yummy distinct flavor of root beer.
Taste of Home Ultimate Cookie Collection
Ingredients for Cookie Dough:
1 cup butter, softened
2 cups packed brown sugar
2 eggs
1 cup buttermilk
¾ teaspoon root beer concentrate or extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 & ½ cups chopped pecans
Ingredients for Cookie Frosting:
3 & ½ cups confectioners' sugar
¾ cup butter, softened
3 tablespoons water
1 & ¼ teaspoons root beer concentrate or extract
In a large mixing bowl, cream butter and brown sugar. 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; gradually add to creamed mixture. Stir in pecans.
Drop by tablespoons 3 inches apart onto ungreased baking sheets. Bake at 375 degrees for 10 to 12 minutes or until lightly browned. Remove to wire racks to cool.
In a mixing bowl, combine frosting ingredients; beat until smooth. Frost cooled cookies.
Ingredients for Cookie Dough:
1 cup butter, softened
2 cups packed brown sugar
2 eggs
1 cup buttermilk
¾ teaspoon root beer concentrate or extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 & ½ cups chopped pecans
Ingredients for Cookie Frosting:
3 & ½ cups confectioners' sugar
¾ cup butter, softened
3 tablespoons water
1 & ¼ teaspoons root beer concentrate or extract
In a large mixing bowl, cream butter and brown sugar. 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; gradually add to creamed mixture. Stir in pecans.
Drop by tablespoons 3 inches apart onto ungreased baking sheets. Bake at 375 degrees for 10 to 12 minutes or until lightly browned. Remove to wire racks to cool.
In a mixing bowl, combine frosting ingredients; beat until smooth. Frost cooled cookies.
2 comments:
oh my! i think i love your club house, already know i could feast happily upon the moogie treats - so, with swimming suit in hand (it will have to be a one piece if all those cookies are involved!) off to the pool i go!
how will you recognize me?
i will have a special cookie breathing and eating apparatus that takes me under the waves with nonsoggy rootbeer bickies in hand!
Hey there Moogie of Moggieland - crawl out of the pool,put down the cookies and come over to my place for a game of MEME/tag you are it/hey, I gave you an award today. Or not - you can just know that I think you are a stitch and I couldn't be havin' more fun!!
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