Blarney Stone Cookies
This rich butter cookie, rolled in chopped peanuts before baking, resembles the Blarney Stone in Ireland.
Yield: 4 1/2 dozen cookies
2 cups powdered sugar
1 cup Land O Lakes® Butter, softened
1 1/2 teaspoons vanilla
2 1/4 cups all-purpose flour
2 Land O Lakes® All-Natural Egg yolks
2 tablespoons water
1 1/2 cups finely chopped dry roasted peanuts
Beat egg yolks and water with fork until well mixed in small bowl. Dip balls of dough into beaten egg yolks, then into peanuts. Place onto ungreased cookie sheets. Bake for 12 to 16 minutes or until top springs back when touched lightly in center.