My name is Marie and I blog at Improving On the Silence. I’m a writer and photographer by profession and a food lover by avocation. I’m mom to four and zookeeper to many. I love my family, my life, new adventures and the great outdoors. I blog about photography, food, books, life, the thrift store and joy. Many thanks to Michelle for inviting me to stop by and share a little cookie joy with you today.
It’s March and that means spring and St. Patrick’s Day. At our house, St. Patrick’s Day wins out, though spring could be a close second now that we live in the land of winter.
We love St. Patrick’s Day. It’s our excuse to celebrate all things Irish, even though we don’t need one because we really ARE Irish. Well, half Irish, anyway. All of my mother’s grandparents came over on the boat, just before the turn of the last century, so I proudly claim my Irish heritage. It would be pretty hard to hide what with the red hair, Casper-the-friendly-ghost-complexion and all.
One of our favorite treats to celebrate the day is Blarney Stones. I know not the origin of this recipe, other than it is clearly not really Irish, but they’re green and they’re yummy, and that’s good enough for me. I learned to make these as a girl with my mom (yep, Mrs. more-Irish-than-I ) and it’s one tradition definitely worth passing on.
They’re made with butterscotch chips and pistachio pudding. Yes. You read that right. I know it sounds strange, but I guarantee you will LOVE them.
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)
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.