This rich butter cookie, rolled in chopped peanuts before baking, resembles the Blarney Stone in Ireland.
| 2 |
|
cups powdered sugar |
| 1 |
|
cup LAND O LAKES® Butter, softened |
| 1 |
|
egg |
| 1 1/2 |
|
teaspoons vanilla |
| 2 1/4 |
|
cups all-purpose flour |
| 2 |
|
egg yolks |
| 2 |
|
tablespoons water |
| 1 1/2 |
|
cups finely chopped dry roasted peanuts |
Heat oven to 350°F. Combine powdered sugar, butter, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until light and fluffy (2 to 3 minutes). Reduce speed to low. Add flour; 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 ungreased cookie sheets. Bake for 12 to 16 minutes or until top springs back when touched lightly in center.
