2 cup butter
4 eggs
1 cup water
1 T root beer extract
7 cups flour
2 tsp baking soda
2 tsp salt
Cream butter and sugar.
Add eggs and cream together well.
Add the rest of ingredients and mix well.
Refrigerate for at least an hour. (Refrigerate between batches as well to keep dough stiff)
Drop by teaspoons on a cookie sheet.
Bake at 400 degrees for 8 minutes.
Cool completely.
Frost with following frosting.
Frosting:
4 cups powdered sugar
2/3 cup butter or margarine
2 T root beer extract
1/4 cup water