BLARNEY STONES RECIPE RECIPES

Name: Blarney Stones
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 3 dozen
Ingredients: 1 1/2 cups flour; 1 cup sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; 2 eggs; 1 cup milk, divided, plus a little extra; 1 -1 1/2 cup powdered sugar; 1 lb spanish salted peanuts or 1 lb jumbo salted peanuts, hulled

BLARNEY STONES RECIPE - FOOD.COM

Blarney Stones Recipe - Food.com image

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 9x13" pan, but just be sure to spread it evenly (although the dough is a little sticky), or the thin parts will overcook.

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 3 dozen

Number Of Ingredients 8

Ingredients

1 1/2 cups flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1 cup milk, divided, plus a little extra
1 -1 1/2 cup powdered sugar
1 lb spanish salted peanuts or 1 lb jumbo salted peanuts, hulled

Steps:

Preheat oven to 375°F.
Sift flour, sugar, baking powder, and salt together in a bowl.
Place 2 eggs in a 1-cup measuring cup and fill to top with milk (about 1/2 c, varies based on eggs).
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.
Spread evenly in a greased 9 x 13" pan for 12-15 minutes, and bake until cookies are puffy, golden brown, and cooked through.
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).
Finely crush the peanuts.
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.

Nutrition Facts : Calories 1629.2, FatContent 82, SaturatedFatContent 13.4, CholesterolContent 135.4, SodiumContent 1758.3, CarbohydrateContent 191.6, FiberContent 13.8, SugarContent 112.3, ProteinContent 49.2

GRANDMA MOTTLE'S BLARNEY STONES RECIPE | ALLRECIPES

Grandma Mottle's Blarney Stones Recipe | Allrecipes image

Every St. Patrick's Day when we were growing up, my grandmother would have us over to make Blarney Stones, pound cake cubes dipped in frosting and rolled in dry roasted peanuts. This became a tradition we considered part of our Irish family heritage.

Provided by Elizabeth

Categories Desserts

Total Time 15 minutes

Prep Time 15 minutes

Yield 36 servings

Number Of Ingredients 5

Ingredients

2 cups confectioners' sugar
½ cup milk, or as needed
1?½ teaspoons vanilla extract
2 cups dry roasted salted peanuts, finely chopped
1 pound cake, cut into bize-size cubes

Steps:

Pour confectioners' sugar in a bowl. Gradually add milk, whisking constantly, until mixture has a thin frosting consistency; whisk in vanilla extract.
Place chopped peanuts in a bowl. Line a flat surface or a plate with waxed paper.
Dip 1 pound cake cube in frosting and roll cube in peanuts; place on wax paper to dry. Repeat with remaining pound cake pieces.

Nutrition Facts : Calories 116.5 calories, CarbohydrateContent 13.9 g, CholesterolContent 22.9 mg, FatContent 6.1 g, FiberContent 0.7 g, ProteinContent 2.6 g, SaturatedFatContent 1.8 g, SodiumContent 108.2 mg, SugarContent 10.2 g

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