Irish Blarney Stone Cookies
Irish Blarney Stone Cookies

Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, irish blarney stone cookies. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Irish Blarney Stone Cookies is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Irish Blarney Stone Cookies is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have irish blarney stone cookies using 13 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Irish Blarney Stone Cookies:
  1. Take 1 cup butter, softened
  2. Prepare 3/4 cup brown sugar
  3. Take 1/4 cup white sugar
  4. Make ready 1 packages (3.4 oz)instant pistachio pudding mix
  5. Make ready 1/2 tsp vanilla extract
  6. Get 1/2 tsp almond extract
  7. Take 2 eggs
  8. Take 2 1/2 cup all purpose flour
  9. Make ready 1 tsp baking soda
  10. Prepare 1 packages butterscotch chips
  11. Get 1 cup walnuts, chopped
  12. Get 1/3 cup Andes mints, chopped finely
  13. Prepare 4 or 5 drops green food coloring
Instructions to make Irish Blarney Stone Cookies:
  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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