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Categories:
butter brown sugar white sugar pistachio pudding vanilla almond eggs flour baking soda butterscotch chips walnuts Andes mints
Viewed: 77 - Published at: 7 years agoIngredients
- 1 cup butter, softened
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 packages (3.4 oz)instant pistachio pudding mix
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 2 eggs
- 2 1/2 cup all purpose flour
- 1 tsp baking soda
- 1 packages butterscotch chips
- 1 cup walnuts, chopped
- 1/3 cup Andes mints, chopped finely
- 4 or 5 drops green food coloring
Method
- Mix butter, sugars, extracts, pudding mix and food coloring in a large bowl.
- Once mixed, add eggs in one at a time until well incorporated.
- In another bowl mix flour and baking soda and slowly add to butter mixture.
- Stir in butterscotch chips, Andes mints and walnuts.
- Mix until completely incorporated.
- Refrigerate for at least 2 hours but best if left refrigerated overnight.
- When ready to bake preheat oven to 350.
- Bake in a parchment lined baking sheet or use an ungreased baking sheet.
- Shape your "stones"as small or large as you like using 1 tsp up to 1 tbsp of the dough to roll each ball with.
- Bake for 8 to 10 minutes.
- Cool and enjoy!
- **Recipe courtesy of Taste of Home**
