Prep 30 mins
Cook 15 mins
Every year for Christmas, my great-grandmother would prepare dozens of cookies to share with the family, separating them into shoeboxes so that each family could take some home with them; thus, we began calling them the "Shoebox Cookies." She always used five of the same recipes, and tried out two new ones (including a fudge) every year. In the past few years since we lost her, I have been trying to recreate the five recipes she always used based on the recipe card notes she left with me. Last year, I was given the unanimous vote of approval from all who could remember them, and I thought I would share them as I prepare to make them again this year. Here is the Blarney Stone recipe, which is different from the others posted on 'Zaar already. 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.
- 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
- 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.
These were very good! I did cheat a little....instead dipping the pieces into the glaze and nuts, I drizzled the glaze over the pieces and then sprinkled the nuts over top. My kids loved them and loved helping to make them.
These were good and easy to throw together, with ingredients I normally keep on hand. I've never had anything like them before, with no 'fat' in the batter to speak of....no butter, margarine or shortening. DS liked them just fine, tho, like they were :-) ! Thanks for sharing, Starrynews! Made for Sweet Traditions '09.
These were so easy to make and I just loved the sweet icing and salty taste of the peanuts. Thanks Starrynews for a keeper recipe. Made for POTLUCK TAG, Feb 2009.