Next Saturday is St. Patrick’s Day, when we are all a little Irish.
Only some of us are more Irish than others.
Yes, I come by my blarney honestly. All of my mother’s grandparents came from Ireland just before the turn of the last century, and I proudly claim my Irish heritage, red hair, green eye (yes, I have only one green eye) and all.
We’ll be eating corned beef and cabbage in honor of the holiday, though we actually like to eat it more than just on St. Patrick’s Day. I know, it’s an Irish-American dish; they eat other lovely (?) boiled meats in the Emerald Isle, but since we’re Irish-American it’s the perfect meal to celebrate.
At our house, though, no St. Patrick’s Day would be complete without a batch of Blarney Stones for dessert. It’s the only time I will willingly eat a green cookie, in fact, it’s the only green cookie recipe I have. We love our Blarney Stones, so in the generous spirit of St. Patrick, I’ll be sharing my Blarney Stone recipe with you. I’d share the cookies, but they’re not the right kind for the internet. I’m posting this today instead of waiting for tomorrow because you probably need time to go out and get butterscotch chips and pistachio pudding. Yeah, it sounds weird, but these are the YUMMIEST cookies around.
Blarney Stones
1 cup butter, softened (not shortening)
3/4 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla
1 package pistachio pudding mix (4-serving)
2 eggs
6 drops green food coloring
2 1/2 cups flour
1 teaspoon baking soda
2 cups butterscotch chips
1 cup pecans, finely chopped
Cream butter, sugars, vanilla and pudding mix. Add eggs and food coloring. Mix in flour and baking soda. Add butterscotch chips and chopped pecans. Chill for several hours. Roll into walnut-sized balls and place 2″ apart on ungreased cookie sheet. Bake for 8 minutes at 350 degrees.
Notes: If you are at high-altitude, like we are, you will need to add an extra 1/2 cup flour to the dough. Also, I am the least patient person on the planet and when I want cookies, I want them now, so I have never refrigerated my dough and they have turned out fine. If you do refrigerate the dough, they just don’t spread quite as much when you bake them.
Do you have any traditional family favorite recipes or activities for St. Patrick’s Day? Please share them in the comment section below.
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These look yummy. Shared on Pinterest and Twitter!
[...] sure to check our recipe for Blarney Stones. Definitely not Irish, but delicious and adorable–and [...]