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.

In another bowl mix flour and baking soda and slowly add to butter mixture.

Stir in butterscotch chips, Andes mints and walnuts. Mix until completely incorporated.

Refrigerate for at least 2 hours but best if left refrigerated overnight.

When ready to bake preheat oven to 350°.

Bake in a parchment lined baking sheet or use an ungreased baking sheet.

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.

Bake for 8 to 10 minutes. Cool and enjoy!

**Recipe courtesy of Taste of Home**