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Blarney Stones

Chef.at.Home's picture
Ingredients
  Flour 2 Cup (32 tbs)
  Baking powder 1 Tablespoon
  Salt 1 Pinch
  Eggs 4
  Sugar 2 Cup (32 tbs)
  Hot water 1 Cup (16 tbs)
  Butter 1⁄2 Cup (8 tbs), softened (1 Stick)
  Confectioner's sugar 1⁄2 Cup (8 tbs)
  Milk 2 Tablespoon
  Vanilla extract 1 Teaspoon
  Spanish peanuts 1 Pound, finely ground
Directions

Sift the flour, baking powder and salt together.
Break the eggs into a mixing bowl and beat at medium speed for 5 minutes.
Add the sugar and beat for 5 minutes longer.
Beat in the hot water quickly.
Fold in the flour mixture.
Spread on a lightly greased rimmed baking sheet.
Bake at 350 degrees for 45 minutes.
Cool and cut into squares or bars.
Place the butter in a mixing bowl and beat in enough confectioners' sugar to make a stiff frosting.
Beat in the milk and vanilla.
Frost all sides of the cake pieces and roll in the ground peanuts.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked

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