Blar­ney Stones

Recipe courtesy of Marie Leslie 1 cup but­ter, soft­ened (not short­en­ing) 3/4 cup brown sugar 1/4 cup gran­u­lated sugar 1 tea­spoon vanilla 1 pack­age pis­ta­chio pud­ding mix (4-serving) 2 eggs 6 drops green food col­or­ing 2 1/2 cups flour 1 tea­spoon bak­ing soda 2 cups but­ter­scotch  chips 1 cup pecans, finely chopped Cream but­ter, sug­ars, vanilla and pud­ding mix.  Add eggs and food col­or­ing.  Mix in flour and bak­ing soda.  Add but­ter­scotch chips and chopped pecans.  Roll into walnut-sized balls and place 2″ apart on ungreased cookie sheet.  Bake for 8 min­utes at 350 degrees.     Tammy: wife, daughter, sister, friend, stay at home mother of 5 and one on the way,  Step Mother of 2, Learning coach to 3. . . Satisfied and happy!!