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Blarney Stone Cookies

Blarney Stone Cookies

Butter cookies, rolled in chopped peanuts before baking, resemble the Blarney Stone in Ireland.

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30 min
Prep Time
1 hr 20 min
Total Time


2 cups powdered sugar

1 cup Land O Lakes® Butter, softened

1 large Land O Lakes® Egg

1 1/2 teaspoons vanilla

2 1/4 cups all-purpose flour

2 large Land O Lakes® Eggs (yolks only)

2 tablespoons water

1 1/2 cups finely chopped dry roasted peanuts

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    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.

  3. STEP 3

    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.

Nutrition (1 cookie)

90 Calories
6 Fat (g)
20 Cholesterol (mg)
25 Sodium (mg)
9 Carbohydrates (g)
<1 Dietary Fiber
2 Protein (g)
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