“Mom would make these for St. Patrick’s Day when I was young. It is amazing how great these taste just by rolling them in peanuts.” – Calla Ferre
Blarney Stones (For St. Patricks Day)
- 1 Recipe Sponge Cake Baked As Sheet
- 1/2 Cup Butter
- 1 Egg Yolk
- 2 1/2 Cups Powdered Sugar Sifted
- 1 Teaspoon Vanilla
- Salted Peanuts Chopped
- Combine butter, egg yolk, powdered sugar and vanilla.
- Cut sponge cake into oblongs. Frost oblongs and roll in peanuts.
1950 Recipe – Jean Hansen – From Betty Crocker Picture Cookbook, 1950