Blarney Stones

When we moved to St. Patrick’s Parish in Kingman, KS, a couple of years ago, I found out these are really big in our town. The bakeries and boutiques sell them and can’t make enough, so I got the recipe!

4 eggs
1 C. sugar
3 T. cold water
1 C. sifted flour
1 t. cream of tarter
1 t. vanilla

Separate eggs; beat yolks lightly. Add 1/2 C. sugar and beat until light and creamy. Add the rest of the ingredients and mix. Beat egg white until bubbly. Add 1/2 C. sugar. Beat until stiff. Mix with egg mixture. Bake in ungreased 13 X 9” pan at 325° for 1 hour or until brown. Let cool completely. Cut into 3 inch X 1 1/2 inch pieces to make bars.

Frosting:

2 lbs. powdered sugar
1/2 t. vanilla
1 C. – 1 1/4 C. milk to make it soupy
12 oz. ground Spanish peanuts.

Combine sifted powdered sugar, vanilla, and milk. Cover each bar with icing, covering all sides thoroughly. Then, roll the bar in the peanuts until all sides are covered. Place on waxed paper to set up. Refrigerate to help keep them longer. They taste best cold from the refrigerator with a cold glass of milk. They freeze well.

--Jeanette
Kingman, KS