Blarney Stone Cookies

Try these buttery sugar cookies if you're looking for a fun treat to serve on St. Patrick's Day. The cookies are easy to make and have a light peanutty taste.

The recipe calls for rolling each dough ball in chopped peanuts. I used 50% Less Salt Roasted & Salted Peanuts that I found at Trader Joe's. Do not buy dry roasted peanuts because they've got spices on them like paprika and garlic salt that would probably taste funky in a cookie. Just stick with regular ol' peanuts for this recipe.

After finding this recipe for Blarney Stone Cookies, I then had to research what in the heck a Blarney Stone was. Here's what I learned: the Blarney Stone is a stone set in the wall of the Blarney Castle in the Irish village of Blarney. Legend has it that kissing the stone is supposed to bring the kisser the gift of blarney (or persuasive, flattering talk). It sounds a whole lot easier just to eat a few of these cookies!

BLARNEY STONE COOKIES 

-recipe from landolake.com

This rich butter cookie, rolled in chopped peanuts before baking, resembles the Blarney Stone in Ireland.

Yield: 4 1/2 dozen cookies 

2 cups powdered sugar

1 cup LAND O LAKES® Butter, softened

1 LAND O LAKES® All-Natural Egg

1 1/2 teaspoons vanilla

2 1/4 cups all-purpose flour

2 LAND O LAKES® All-Natural Egg yolks

2 tablespoons water

1 1/2 cups finely chopped 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. Reduce speed to low; add flour. Beat until well mixed. 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.