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