Blarney Stones

"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."
photo by alligirl photo by alligirl
photo by alligirl
photo by Starrynews photo by Starrynews
Ready In:
3 dozen




  • 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.

Questions & Replies

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  1. judy.seaman
    Can pecans be used instead of peanuts?


  1. 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.
  2. alligirl
    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 butter, margarine or shortening. DS liked them just fine, tho, like they were :-) ! Thanks for sharing, Starrynews! Made for Sweet Traditions '09.
  3. kitty.rock
    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.
  4. Sydney Mike
    Too bad I didn't make these before the holidays, 'cause THESE ARE WONDERFUL TREATS & would have been a great addition to my holiday gift bags! Well, another year, for sure! As it was, they were much appreciated by one of the monthly groups I host! Thanks for the keeper! [Tagged, made & reviewed in Every Day Is a Holiday!]


  1. Duane J.
    My mother made something similar but called them Maco Cakes. Basically an angel food cake cut into a rectangular pieces about 1" x 3" size. Frosting and ground up peanuts cover the entire cake. Each piece looks like a Hostess Twinkie. Can add shredded coconut with the frosting and peanuts. She made three dozen at Christmas. Can refrigerate or freeze them.



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