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Butter cookies, rolled in chopped peanuts before baking, resemble the Blarney Stone in Ireland.
Heat oven to 350°F.
Combine powdered sugar, butter, egg and vanilla in bowl. Beat at medium speed, scraping bowl often, until light and fluffy. Add flour; beat at low speed, until well mixed. Shape rounded teaspoonfuls of dough into 1-inch balls.
Beat egg yolks and water with fork until well mixed in bowl. Dip balls of dough into beaten egg yolks, then into peanuts. Place onto ungreased cookie sheets. Bake 12-16 minutes or until top springs back when touched lightly in center.
Dietary Fiber: <1g
I hate to say how disappointed I was with these cookies. I don't bake a lot but found dipping the balls in egg yoke and then peanuts really time consuming. They easliy took 20 minutes to cook and then came out fairly flat - not like the picture. But the worst part was the taste - there was hardly any. Even the (Planter's Dry Roasted - not a store brand) peanuts didn't add much taste.
I have been making these every year since 2003 and they are always a big hit! They are easy and delicious.
very yummy would surely make again
I made these cookies 10/24/08...and they are excellent...easy to make....
Great cookie. Peanut taste, but not too peanutty. Got great reviews.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/22
© 2015 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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