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Blarney Stone Cookies
makes 2 dozen

2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup butter
3/4 cup packed brown sugar
1/4 cup granulated sugar
1/2 teaspoon vanilla
1/2 teaspoon almond extract
3.4 oz. package instant pistachio pudding
2 each eggs
green food color, optional
2 cups chocolate chips, or butterscotch
1 cup chopped walnuts

Combine flour and baking soda. set aside.
Cream butter, brown and granulated sugar.
Add the vanilla and almond extract.
Add the pudding mix.
Add eggs, one at a time, and beat well after each addition.
Add coloring, if using.
Slowly add the dry ingredients.
Stir in chocolate chips and nuts. The batter will be stiff.
Cover and chill for a few hours.
Preheat oven to 350F.
Shape into 1/2-inch balls.
Place 2-inches apart on an ungreased cookie sheet.
Bake in 8-10 minutes.
Remove to racks to cool.