Blarney Stones

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 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

Recipe

• 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.