STONE COOKIES RECIPES

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BIG ISLAND-STYLE STONE COOKIES RECIPE - FOOD.COM



Big Island-Style Stone Cookies Recipe - Food.com image

*Warning!* Don't try this recipe unless you like tooth-breakingly hard, crunchy cookies! This recipe is from the Honolulu Star Bulletin and is a copy-cat for Mountain View Bakery's stone cookies. People either love 'em or hate 'em. I'm posting this for the die-hards like me who can't get enough of 'em!

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 2 dozen, 12 serving(s)

Number Of Ingredients 7

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1/3 cup cream
2 teaspoons baking soda
1 teaspoon vanilla extract
4 cups flour

Steps:

  • Preheat oven to 325 degrees. Line cookie sheet with parchment paper or grease lightly.
  • Cream butter with sugar until light and fluffy. Add eggs and cream; mix well. Add baking soda and vanilla; mix well. Add flour; mix well.
  • Dough may be crumbly. Form by hand into 2-inch balls, place on cookie sheet and flatten.
  • Bake until very firm and brown, about 35 minutes. Check cookies frequently in the last few minutes to be sure they don't burn. As long as they feel at all soft in the middle, they need more baking time. Cool and store in airtight container.
  • The writer of the food article had this note: They're done when they no longer give at all when pressed in the center. If they're the least bit soft, leave them in the oven. I actually took mine out a little too early — I was afraid they were getting too brown — and although they were hard, they weren't rock hard. I consider this a plus, but if you really want that tooth-breaking goodness, push the envelope and bake 'em 'til they're solid.

Nutrition Facts : Calories 348.5, FatContent 10.9, SaturatedFatContent 6.5, CholesterolContent 58.7, SodiumContent 292.5, CarbohydrateContent 57.1, FiberContent 1.1, SugarContent 25.1, ProteinContent 5.6

BLARNEY STONE COOKIES RECIPE | LAND O’LAKES



Blarney Stone Cookies Recipe | Land O’Lakes image

Butter cookies, rolled in chopped peanuts before baking, resemble the Blarney Stone in Ireland.

Provided by Land O'Lakes

Categories     Shaped    Butter    Cookie    Dessert    Cookie    Dessert

Total Time 0 minutes

Prep Time 30 minutes

Yield 54 cookies

Number Of Ingredients 8

2 cups powdered sugar
1 cup Land O Lakes® Butter softened
1 large Land O Lakes® Egg
1 1/2 teaspoons vanilla
2 1/4 cups all-purpose flour
2 large Land O Lakes® Eggs (yolks only)
2 tablespoons water
1 1/2 cups finely chopped dry roasted peanuts

Steps:

  • Heat oven to 350°F.
  • Combine powdered sugar, butter, egg and vanilla in bowl. Beat at medium speed, scraping bowl often, until light and fluffy. Add flour; beat at low speed, until well mixed. Shape rounded teaspoonfuls of dough into 1-inch balls.
  • Beat egg yolks and water with fork until well mixed in bowl. Dip balls of dough into beaten egg yolks, then into peanuts. Place onto ungreased cookie sheets. Bake 12-16 minutes or until top springs back when touched lightly in center.

Nutrition Facts : Calories 90 calories, FatContent 6 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 20 milligrams, SodiumContent 25 milligrams, CarbohydrateContent 9 grams, FiberContent <1 grams, SugarContent grams, ProteinContent 2 grams

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