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Saturday, March 17, 2012

Blarney Stones

Currently feasting on these. Enjoy!


Blarney Stones

Icing
1 box sifted powdered sugar
½ t. vanilla
½ t. coconut flavoring
½ t. butter flavoring
2/3 c. milk
2 lbs. Spanish peanuts, salted, roasted, & finely chopped

Blend together until smooth all ingredients except peanuts.


Batter
4 eggs
1 c. sugar
3 T. cold water
1 c. flour, sifted
1 t. cream of tartar
1 t. vanilla
½ t. almond extract

Separate eggs and beat the yolks lightly. Add ½ cup sugar, then beat until light & creamy. Add water, flour, cream of tartar, vanilla, & almond extract. Blend well. Beat egg whites until frothy. Add remaining ½ c. sugar to whites & beat until they hold a peak. Fold into the egg mixture carefully. Bake in an ungreased 13x9" pan. Start in a cold oven and bake one hour at 300 degrees. Let cake cool completely. Loosen with a sharp knife. Cut into 1 1/2" cubes and dip into icing, covering all sides. Then roll in finely ground peanuts. If icing gets too thick for dipping, add a few drops of milk.

4 comments:

  1. Understand all ingredients except Cream of Tartar. Why?

    ReplyDelete
  2. Because otherwise the eggfluff will collapse (which means you wasted all of that whipping).
    If you don't add it you can skip the step of separating the yolks entirely, because after one hour in the oven it would be indistinguishable in consistency from a cookie where you had just blended all of the ingredients.

    ReplyDelete
  3. How essential is the coconut flavouring in the icing?

    ReplyDelete
  4. I double-checked with my mother and she says "Not at all. There's already butter and vanilla flavoring in there."  So substitute or remove it as you see fit.

    ReplyDelete

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