Blarney Stones
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.
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup brown sugar packed
- 1/4 cup sugar
- 1/2 tsp. pure vanilla extract
- 1/2 tsp almond extract
- 3.4 oz. pkg. Jello instant pistachio pudding mix
- 2 large eggs
- 1/2 tsp. Green food coloring gel or more as desired
- 2 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 tsp. baking soda
- 12 oz. pkg. Nestle's butterscotch chips
- 1 cup chopped pecans walnuts or pistachio nuts
Instructions
- In a mixing bowl, cream butter, sugars, extracts, pistachio pudding mix, eggs, green food coloring and baking soda.
- 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.
- 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.
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 157kcalCarbohydrates: 18gProtein: 1gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 22mgSodium: 77mgPotassium: 36mgFiber: 0.3gSugar: 12gVitamin A: 150IUCalcium: 10mgIron: 0.2mg
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