Blarney Stones Cookies
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- 4 eggs
- 1 3/4 cup(s) sugar
- 1 teaspoon(s) vanilla extract
- 1 3/4 cup(s) all-purpose flour
- 3 teaspoon(s) baking powder
- 1/2 teaspoon(s) salt
- 1 cup(s) milk
- 1/4 cup(s) butter melted
- 2 pound(s) confectioners' sugar
- 2/3 cup(s) milk
- 2 teaspoon(s) vanilla extract
- 1/8 teaspoon(s) salt
- 6 cup(s) finely chopped peanuts
- In a mixing bowl, beat the eggs, sugar and vanilla until thick and lemon-colored, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture. Beat on low speed just until combined.
- Add the milk and butter; mix well. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Cover and freeze overnight.
- For frosting, in a mixing bowl, combine confectioners' sugar, milk, vanilla and salt; beat until smooth. frosting the top and sides of frozen cake squares; roll in peanuts. Place on wire racks to dry.
This recipe is a personal recipe added by caroveys and has not been tested or endorsed by MyRecipes.
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Blarney Stones Cookies Recipe at a Glance
- COURSE: Desserts