Blarney Stones

Peanut covered, glazed sponge like cake that has been a family Christmas tradition of my husband's family for many generations.

Ingredients:

• 2 cups flour
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• 2 cups sugar
• 2 tsp. baking powder
• 1 cup boiling water
• 7 egg whites

Frosting:

• 1/2 cup hot water
• 1 1/2 lb. powdered sugar
• 1/2 lb. butter
• dry roasted peanuts, ground, approximately 1 pound (amount depends on how thick you roll your cakes)

Directions:

Sift the flour, sugar and b. powder 7 times, combine with the 1 cup boiling water. Let cool while beating the egg whites stiff. Fold into flour mixture. Grease and flour your pan. Can be baked in 9x 13 pan if so bake 35 minutes at 350 F. degrees. Let cool then cut into 1 1/2" squares.

If you wish bake in cookie sheet and adjust accordingly. But make sure to cut your pieces small as they grow as you roll in the nuts and glaze. Freeze so it is easier to handle. Melt the butter in the hot water, add powdered sugar. Dip your cake squares in the glaze lightly drag on the edge of your pan to remove excess glaze then roll in the ground peanuts. Keep where it is cool. I have to hide ours or they are gone before Christmas.

Source: My wonderful late Mother-in-law Marcella, love you Mom.

By Ann Winberg from Loup City, NE