Blarney Stone Cookies

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

Prep: 30 min Bake: 12 min

2 cups powdered sugar
1 cup LAND O LAKES® Butter, softened
1 egg
1 1/2 teaspoons vanilla
2 1/4 cups all-purpose flour
2 egg yolks
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 large bowl. Beat at medium speed, scraping bowl
often, until light and fluffy (2 to 3 minutes). Reduce speed
to low. Add flour; beat until well mixed (1 to 2 minutes).
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.

Makes 4 1/2 dozen cookies

Nutritional Info Per 1 cookie: Calories 90, Fat 6 g,
Cholesterol 20 mg, Sodium 25 mg, Carbohydrates 9 g,
Dietary Fiber <1 g, Protein 2 g
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Land O'Lakes.