Blarney Stones

• 1 cup butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup sugar
• 1 package (3.4 ounces) instant pistachio pudding mix
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 eggs
• Green food coloring, optional
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 package (10 to 11 ounces) butterscotch chips
• 1 cup chopped walnuts

1. In a large bowl, cream the butter, sugars, pudding mix and extracts until light and fluffy. Add eggs, one at a time, beating well after each addition. Add a few drops of green coloring if desired. Combine flour and baking soda; gradually add to creamed mixture. Stir in chips and nuts (batter will be stiff). Cover and refrigerate for several hours. Shape into 1/2-in. balls; place 2 in. apart on ungreased
2. .
3. Bake at 350u0b0 for 8 minutes. Remove to wire racks to cool.
4. 150 servings, 2 per serving.

butter, brown sugar, sugar, vanilla, almond, eggs, green food coloring, flour, baking soda, butterscotch chips, walnuts

Taken from www.tasteofhome.com/recipes/blarney-stones/ (may not work)