Blarney Stone Kissed Cookies Recipes

GOOD LUCK IRISH COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugars and pudding mix until light and fluffy. Beat in eggs and extracts. If desired, add food coloring. Whisk flour and baking soda; gradually add to creamed mixture. Stir in chips and nuts (batter will be stiff). Scoop tablespoonfuls of dough and shape into balls; place 2 in. apart on ungreased baking sheets. , Bake until cookies are set and bottoms are lightly browned, 10-12 minutes. Let cool on pan for 2 minutes before removing to wire racks to cool completely.

BLARNEY STONE BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, milk and vanilla. Combine flour, oats, baking powder and salt; gradually add to creamed mixture. Fold in toffee bits and pecans. , Spread into a greased 9-in. square baking pan. Bake at 350° until a toothpick inserted in center comes out clean, 20-24 minutes. Cool on a wire rack. Add food coloring to frosting; spread over bars. Cut into diamond shapes.

BLARNEY STONE - KISSED COOKIES

Steps:

• Beat butter, sugar, egg and vanilla in large bowl until well blended. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until well blended. Divide dough in half; place each half on separate sheet of wax paper.
• Shape each half into log with squared sides, about 7 inches long and 2-1/4 inches wide. Wrap each log in wax paper or plastic wrap. Refrigerate until firm, at least 8 hours.
• Heat oven to 325 F. Cut logs into 3/8-inch thick slices. Place onto ungreased cookie sheet.
• Bake 15 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Remove wrappers from chocolate pieces.
• Stir together 3/4 cup powdered sugar, milk, 1/4 teaspoon vanilla extract and 3 or 4 drops green food color, if desired, in small bowl until of drizzling consistency. Drizzle over top of cookies. Immediately place a chocolate piece on each cookie. About 3 dozen cookies.

BLARNEY STONES

Steps:

• Preheat oven to 375°F.
• Sift flour, sugar, baking powder, and salt together in a bowl.
• Place 2 eggs in a 1-cup measuring cup and fill to top with milk (about 1/2 c, varies based on eggs).
• Mix for 5 minutes with dry ingredients - I do this by hand the way she always did, so I'm not sure whether or not using a mixer would be good.
• Spread evenly in a greased 9 x 13" pan for 12-15 minutes, and bake until cookies are puffy, golden brown, and cooked through.
• Meanwhile, prepare a powdered sugar icing by combining 1 c powdered sugar with a small quantity of milk (start with just a tablespoon or so). Mix well. Add milk as needed to reach your desired consistency (a bit like a glaze).
• Finely crush the peanuts.
• When cookies are done, let cool for a few minutes before cutting into squares. Coat in icing, then roll in nuts. Let dry on wax paper.

BLARNEY STONE - KISSED COOKIES

Steps:

• Beat butter, sugar, egg and vanilla in large bowl until well blended. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until well blended. Divide dough in half; place each half on separate sheet of wax paper.
• Shape each half into log with squared sides, about 7 inches long and 2-1/4 inches wide. Wrap each log in wax paper or plastic wrap. Refrigerate until firm, at least 8 hours.
• Heat oven to 325 F. Cut logs into 3/8-inch thick slices. Place onto ungreased cookie sheet.
• Bake 15 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Remove wrappers from chocolate pieces.
• Stir together 3/4 cup powdered sugar, milk, 1/4 teaspoon vanilla extract and 3 or 4 drops green food color, if desired, in small bowl until of drizzling consistency. Drizzle over top of cookies. Immediately place a chocolate piece on each cookie. About 3 dozen cookies.