makes 2 dozen 2-1/2 cups all-purpose flour 1 teaspoon baking soda 1 cup butter 3/4 cup packed brown sugar 1/4 cup granulated sugar 1/2 teaspoon vanilla 1/2 teaspoon almond extract 3.4 oz. package instant pistachio pudding 2 each eggs green food color, optional 2 cups chocolate chips, or butterscotch 1 cup chopped walnuts Combine flour and baking soda. set aside. Cream butter, brown and granulated sugar. Add the vanilla and almond extract. Add the pudding mix. Add eggs, one at a time, and beat well after each addition. Add coloring, if using. Slowly add the dry ingredients. Stir in chocolate chips and nuts. The batter will be stiff. Cover and chill for a few hours. Preheat oven to 350F. Shape into 1/2-inch balls. Place 2-inches apart on an ungreased cookie sheet. Bake in 8-10 minutes. Remove to racks to cool. |
|
|
Blarney Stone Cookies |