Irish Blarney Stone Cookies

Love love love these!! Made em for my coworkers and they were gone in 2 hours! I even had ppl fighting over the cookie crumbs at the bottom of the bag lol Made mine a lil bigger and filled up a gallon Ziplock bag. You can easily make them smaller and get more out of each batch to make them stretch. Fabulous! (L) %%-
Irish Blarney Stone Cookies
Love love love these!! Made em for my coworkers and they were gone in 2 hours! I even had ppl fighting over the cookie crumbs at the bottom of the bag lol Made mine a lil bigger and filled up a gallon Ziplock bag. You can easily make them smaller and get more out of each batch to make them stretch. Fabulous! (L) %%-
Steps
- 1
Mix butter, sugars, extracts, pudding mix and food coloring in a large bowl. Once mixed, add eggs in one at a time until well incorporated.
- 2
In another bowl mix flour and baking soda and slowly add to butter mixture.
- 3
Stir in butterscotch chips, Andes mints and walnuts. Mix until completely incorporated.
- 4
Refrigerate for at least 2 hours but best if left refrigerated overnight.
- 5
When ready to bake preheat oven to 350°.
- 6
Bake in a parchment lined baking sheet or use an ungreased baking sheet.
- 7
Shape your "stones"as small or large as you like using 1 tsp up to 1 tbsp of the dough to roll each ball with.
- 8
Bake for 8 to 10 minutes. Cool and enjoy!
- 9
**Recipe courtesy of Taste of Home**
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