Irish Blarney Stone Cookies

IRISH BLARNEY STONES

 

Ingredients

  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup sugar
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 eggs
  • Green food coloring, optional
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 package (10 to 11 ounces) butterscotch chips
  • 1 cup chopped walnuts

Directions

  • In a large bowl, cream the butter, sugars, pudding mix and extracts until light and fluffy. Add eggs, one at a time, beating well after each addition. Add a few drops of green coloring if desired. Combine flour and baking soda; gradually add to creamed mixture. Stir in chips and nuts (batter will be stiff). Cover and refrigerate for several hours. Shape into 1/2-in. balls; place 2 in. apart on ungreased baking sheets.
  • Bake at 350° for 8 minutes. Remove to wire racks to cool.
  • 150 servings, 2 per serving. Yield: 25 dozen.

 

If you like this, view our Irish Soda Bread party recipe.

Originally published as Blarney Stones in Country Woman March/April 1996, p18

 

 

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