Blarney Stones

READY IN: 45mins
Recipe by Starrynews

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.

Top Review by Small Town Cook

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Sift flour, sugar, baking powder, and salt together in a bowl.
  3. Place 2 eggs in a 1-cup measuring cup and fill to top with milk (about 1/2 c, varies based on eggs).
  4. 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.
  5. 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. 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. Finely crush the peanuts.
  8. 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.

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