Blarney Stone Cookies

 

Ingredients:

1 Cup Sugar

3/4 Cup Golden Raisins

1-1/2 C Salted Peanuts

1-3/4 C Flour

1 Tsp Baking Soda

1 Tsp Allspice

Stick Butter, Softened

2 Eggs, Slightly Beaten

1-1/2 Tsp Vanilla

Directions:

Preheat oven to 375F. Spray or grease a Cookie sheet.

In a large bowl mix together the sugar, raisins, peanuts, flour, baking soda, and allspice. Add the butter, eggs, and vanilla. Mix until completely blended (you will need to finish mixing with your hands).

Shape into balls the size of walnuts. Place 2" apart on cookie sheet. Bake for 9-11 minutes, until edges are lightly browned. Cool 5 minutes on baking sheet and remove cookies to racks to cool completely.

Blarney Stone Cookie Mix In A Jar:

1 Cup Sugar

3/4 Cup Golden Raisins

1-1/2 C Salted Peanuts

1-3/4 C Flour mixed together with 1 Tsp Baking Soda and 1 Tsp Allspice

Layer ingredients in order given in a 1 quart wide mouth canning jar. Press each layer firmly in place before adding the next ingredient. (makes 5 cups of mix). Wrap a ribbon around jar.

Attach recipe:

Empty jar into large mixing bow; thoroughly mix together. Add 1/2 sticks soft butter, 2 eggs slightly beaten and 1 1/2 t vanilla. Mix until completely blended - you will need to finish mixing with your hands. Shape into balls the size of walnuts. Place 2" apart on sprayed cookie sheet. Bake at 375F for 9-11 minutes, until edges are lightly browned - cool 5 minutes on baking sheet and remove cookies to racks to cool completely. (Makes 3 dozen)

 

Yields

3 dozen

 

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