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To top off the meal, Connie bakes these appropriately Irish cookies. "But they taste good anytime," she says. "You can even change the food coloring to fit other holidays."—Connie Lou Blommers, Pella, Iowa
This recipe is:
Quick
Originally published as Blarney Stones in Country Woman March/April 1996, p18
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Reviewed on Nov. 16, 2011 by mandan
I make these larger and get about 100 small cookies. I use this recipe for lots of different flavors - vanilla pudding and chocolate chips, vanilla, coconut and mini chocolate chips, chocolate pudding and peanut butter chips, coconut pudding and coconut. Yhey are all really good. I just finished baking six batches of these cookies for a fundraising event.
Reviewed on May. 18, 2011 by webesmiley
Tasty little things! Everybody at work loved them. An easy recipe.
Reviewed on Mar. 18, 2011 by sd20
Wonderful and delicious and easy to make. Followed the recipe exactly except made them slightly larger then directed so added a minute or two on to the baking time. Made these for St. Patrick's Day yesterday and received lots of compliments...
Reviewed on Feb. 27, 2011 by dmgnbs
Yummy! My family and friends love these cookies and one batch of the recipe makes a lot.
Reviewed on Dec. 14, 2010 by amybeth2985
I made the Blarney Stone's this past St. Patrick's Day without any alterations to the original recipe, and it was such a huge success! It didn't make as many stones as it said, but I probably made them larger than suggested. I'm using this recipe for a Christmas party and plan on using red and green dye for the holiday theme. Thanks for sharing such a yummy, fun and versatile recipe!
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