Root Beer Cookies

1 cup butter, softened
2 cups packed brown sugar
2 eggs
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

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 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 mixing bowl, combine frosting ingredients; beat until smooth. Frost cooled cookies. Makes about 6 dozen.