Ingredients
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1 1/2
-
1
-
2
-
1/4
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2
-
1
-
1 - 1 1/2
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1
-
-
-
-
-
-
-
Directions
Blarney Stones,An old family recipe. The original notes called for a “Large Square Pan,” but I tried it in an 8″ pan, which did not work well – they turned out overly large. So I switched it to a 9×13″ pan, but just be sure to spread it evenly (although the dough is a little sticky), or the thin parts will overcook.,My mother made something similar but called them Maco Cakes. Basically an angel food cake cut into a rectangular pieces about 1″ x 3″ size. Frosting and ground up peanuts cover the entire cake. Each piece looks like a Hostess Twinkie. Can add shredded coconut with the frosting and peanuts. She made three dozen at Christmas. Can refrigerate or freeze them.,Can pecans be used instead of peanuts?
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Steps
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1
Done
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Preheat Oven to 375f. |
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2
Done
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Sift Flour, Sugar, Baking Powder, and Salt Together in a Bowl. |
|
3
Done
|
Place 2 Eggs in a 1-Cup Measuring Cup and Fill to Top With Milk (about 1/2 C, Varies Based on Eggs). |
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4
Done
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Mix For 5 Minutes With Dry Ingredients - I Do This by Hand the Way She Always Did, So I'm not Sure Whether or not Using a Mixer Would Be Good. |
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5
Done
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Spread Evenly in a Greased 9 X 13" Pan For 12-15 Minutes, and Bake Until Cookies Are Puffy, Golden Brown, and Cooked Through. |
|
6
Done
|
Meanwhile, Prepare a Powdered Sugar Icing by Combining 1 C Powdered Sugar With a Small Quantity of Milk (start With Just a Tablespoon or So). Mix Well. Add Milk as Needed to Reach Your Desired Consistency (a Bit Like a Glaze). |
|
7
Done
|
Finely Crush the Peanuts. |
|
8
Done
|
When Cookies Are Done, Let Cool For a Few Minutes Before Cutting Into Squares. Coat in Icing, Then Roll in Nuts. Let Dry on Wax Paper. |
