A Recipe for Blarney Stones

How to Cook an Unusual Combination of Frosted Sponge Cake and Nuts

Nov 9, 2009 Molly Markey

How to prepare blarney stones, a delicious and unusual confection made from frosted sponge cake squares and finely chopped peanuts.

Blarney stones, which take their name from an Irish relic reputed to bestow glib speech and good luck ("History of the Blarney Stone", www.authenticireland.com, viewed on November 9, 2009), are delicious sponge cake squares that are frosted and rolled in crushed peanuts. These confections are not quite cakes and not quite cookies, but are all delicious and well worth the preparation time they require.

Although blarney stones are supposed to resemble the actual Blarney Stone of Blarney Castle, Ireland, the origin of this dessert is unclear. There are many similar cookies that are also called "blarney stones", but this particular recipe is modified with permission from Cookin' with the Clergy, a collection of traditional Midwestern recipes in honor of George L. Bishop and Barbara Denning Bishop, compiled by Dolores L. Markey in 2001.

Ingredients for Blarney Stones

For the "Stones" (Sponge Cake):

• 4 eggs
• 2 cups white granulated sugar
• 1 cup of boiling water
• 2 cups all-purpose flour
• 1 teaspoon double-acting baking powder
• 1/2 teaspoon cream of tartar
• 1 teaspoon pure vanilla extract

For the Icing:

• 2 2/3 cup confectioners sugar
• 6 tablespoons heavy cream
• 1 cup unsalted butter
• 1/2 teaspoon vinegar
• 1 teaspoon pure vanilla extract
• 1 cup finely chopped peanuts

How to Make Blarney Stone Cookies

1. Preheat the oven to 350 degrees (Fahrenheit).
2. Sift the flour together with the baking powder and cream of tartar in a mixing bowl. Be sure that the leavening agents are evenly mixed throughout the flour.
3. In a separate bowl, use a whisk to beat the eggs until they are foamy. Add the granulated sugar and beat for approximately 20 minutes.
4. Add the boiling water to the beaten eggs and sugar, while continuing to beat the mixture.
5. Add the flour mixture a little at a time to the water, egg, and sugar mixture, stirring to combine.
6. Add the 1 teaspoon vanilla extract and stir to combine.
7. Spread the sponge cake dough evenly in an ungreased jelly roll pan (10 x 15 inches).
8. Bake for approximately 20 minutes at 350 degrees (Fahrenheit). When the sponge cake is yellow or lightly golden brown on the edges, remove from the oven. Allow to cool before cutting.
9. When the cake is cool, cut it into small squares or rectangles.
10. Place the squares on a cool cookie sheet and freeze for at least two hours (the "stones" are much easier to handle when they are frozen).
11. While the "stones" are chilling, prepare the icing by combining the unsalted butter (melted), powdered sugar, cream, vinegar, and vanilla. Spread the crushed peanuts on a plate.
12. When the cake squares ("stones") are completely cold, remove them from the freezer. Carefully frost all sides of the squares (except for the bottom) and roll each square in the crushed peanuts.
13. Place the finished blarney stones on a cookie sheet to set.
14. The finished blarney stones may be eaten immediately, or they can be re-frozen.
15. Enjoy!

The copyright of the article A Recipe for Blarney Stones in Recipes is owned by Molly Markey. Permission to republish A Recipe for Blarney Stones in print or online must be granted by the author in writing.

Blarney Stones Recipe With Crushed Peanuts

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