"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Blarney Stone Cookies Recipe

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This recipe for Blarney Stone Cookies, by , is from My Grandma's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melinda Carreon
Added: Tuesday, April 17, 2007


2 c powdered sugar
1 c butter, softened
1 egg
1 tsp vanilla
2 c flour
2 egg yolks
2 tbsp water
1 c finely chopped dry roasted peanuts

Preheat oven to 350
Combine powdered sugar, butter, egg and vanilla in a large bowl
Beat at medium speed, scraping bowl often until light and fluffy (2 to 3 minutes)
Reduce speed to low
Add flour and beat until well mixed (1 to 2 minutes)
Shape rounded teaspoonfuls of dough into 1 -inch balls
Beat egg yolks and water with fork until well mixed in small bowl
Dip balls of dough into beaten egg yolks then into peanuts
Place onto greased cookie sheet
Bake for 12 to 16 minutes or until top springs back when touched lightly in center

Number Of Servings:
Preparation Time:
1 hour
Personal Notes:
A good St. Patrick's Day treat




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