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.