BLARNEY STONES

Blarney Stones image

Provided by Southern Lady

Categories Bar Cookie

Time 55m

Yield 7 dozen cubed pastries, 21 serving(s)

Number Of Ingredients 13

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2 cups cake flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1 cup heavy cream
1 1/2 cups powdered sugar
1/2 cup water
1 teaspoon almond extract or 1 1/2 teaspoons vanilla
3 egg whites, stiffly beaten
2 cups powdered sugar
3 tablespoons light cream
1 dash salt
2 teaspoons rum or 2 teaspoons cold coffee
1 cup peanuts, finely chopped (possibly more)

Steps:

Combine flour, baking powder and salt; set aside.
In a mixing bowl, whip cream until soft peaks form; gradually fold in sugar.
Combine water and extract; add alternately with flour mixture to cream mixture, gently folding ingredients together each after addition and just until combined.
Fold in egg whites.
Spread into a greased and waxed paper lined 13x 9 inch baking dish.
Bake at 350 degrees for 25-30 minutes until cake tests done and is very lightly browned.
Cool on rack for 10 mins, then remove from pan and cool completely.
With fork, break cake into 1-1/4" pieces; set aside.
For ICING, mix sugar, cream, salt and sherry until smooth. If icing is too thin, add additional sugar, if it's too thick stir in more cream.
To Frost.
Spear each cake cube with a fork, hold over bowl of icing and spoon icing over cake, coating all sides. Excess icing will drip back into bowl.
Dip frosted cubes into chopped peanuts. Place on a wire rack to set.