Good Luck Irish Cookies
To top off a St. Patrick’s Day meal, Connie bakes these appropriately Irish cookies. “But they taste good anytime,” she says. “You can even change the food colouring to fit other holidays.” —Connie Lou Blommers, Pella, Iowa
Taste of Home
|Servings||Prep Time||Cook Time|
- 1 cup butter softened
- 3/4 cup packed brown sugar
- 1/4 cup sugar
- 1 package instant pistachio pudding mix 3.4 ounces
- 2 large eggs room temperature
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- green food colouring optional
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 package butterscotch chips 10 to 11 ounces
- 1 cup chopped walnuts
- Preheat oven to 350°. In a large bowl, cream butter, sugars and pudding mix until light and fluffy. Beat in eggs and extracts. If desired, add food colouring. Whisk flour and baking soda; gradually add to creamed mixture. Stir in chips and nuts (batter will be stiff). Scoop tablespoonfuls of dough and shape into balls; place 2 in. apart on ungreased baking sheets.
- Bake until cookies are set and bottoms are lightly browned, 10-12 minutes. Let cool on pan for 2 minutes before removing to wire racks to cool completely.
1 cookie: 102 calories, 6g fat (3g saturated fat), 13mg cholesterol, 70mg sodium, 11g carbohydrate (7g sugars, 0 fibre), 1g protein.