Community Recipe
from [psfreeman]

Blarney Stones

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 )
  • Prep time: 15 Minutes
  • Cook time: 10 Minutes
  • Refrigerate: 4 Hours


  • 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


• 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. Yield: 150 servings, 2 per serving.

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Blarney Stones Recipe