Blarney Stones

Photo: psfreeman

Bake these appropriately Irish cookies for St. Patrick's Day or other occasions; the food coloring can be changed to fit other holidays. From Connie Lou Blommers: Pella, Iowa. Recipe published as Blarney Stones in Country Woman March/April 1996.

Yield: 25 servings ( Serving Size: dozen )
Community Recipe from

Recipe Time

Prep Time:
Cook Time:
Refrigerate: 4 Hours


Ingredients

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

Preparation

  1. • 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.
  2. • Bake at 350° for 8 minutes. Remove to wire racks to cool. Yield: 150 servings, 2 per serving.
March 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Blarney Stones Recipe at a Glance
advertisement

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy