Blarney Stones are absolutely mouthwatering. These lovely cookies have a little bit of the Irish in them with pistachio pudding mix, pecans, almond extract and butterscotch chips. They're great for holiday baking including Christmas Cookie Exchanges and St. Patrick's Day. We also enjoy them for potlucks, tailgating parties and any time we want to cure a sweet tooth craving.
In a mixing bowl, cream butter, sugars, extracts, pistachio pudding mix, eggs, green food coloring and baking soda with an electric mixer until smooth.
Stir in flour, butterscotch chips and pistachio nuts or walnuts (batter will be stiff).
Cover and chill for several hours.
Shape into 1 ½-inch balls.
Place 2 inches apart on cookie sheet sprayed with cooking spray.
Bake at 350° for about 12 minutes.
Rotate cookie sheets on oven racks after 6 minutes of baking time.
Remove from baking sheets to wire racks; cool.
Notes
NOTE: Be careful not to overbake these cookies as they lose the green color the longer they bake.