Blarney stone cookie recipe
When we were growing up, my grandmother would take us to make Blarney Stone cookie recipe pound cake cubes dipped in frosting and wrapped in dry roasted peanuts.
“Grandma Mottle’s Blarney Stones are a delicious treat perfect for St. Patrick’s Day celebrations, featuring pound cake cubes dipped in frosting and rolled in chopped peanuts.”
But my previous easy Brooki bakehouse cookie recipe with few ingredients is also very delicious. If you want the recipe, go to my website Crispy Cookies, and see the ingredients for this recipe.
Grandma Mottle’s Blarney Stones Recipe Ingredients:
- 2 cups confectioners’ sugar
- ½ cup milk (or as needed)
- 1 ½ teaspoons vanilla extract
- 2 cups dry roasted salted peanuts, finely chopped
- 1 pound cake, cut into bite-size cubes
Instructions blarney stone cookie recipe
- Pour confectioners’ sugar into a bowl.
- Gradually add milk, whisking constantly, until the mixture reaches a thin frosting consistency.
- Whisk in vanilla extract.
- Place chopped peanuts in a separate bowl.
- Line a flat surface or a plate with waxed paper.
- Dip each pound cake cube in the frosting, ensuring full coverage.
- Roll the coated cubes in chopped peanuts.
- Place the coated cubes on wax paper to dry.
- Repeat with the remaining pound cake pieces.
- Allow the Blarney Stones to dry completely before serving.
Nutrition Facts (per serving):
- Calories: 117
- Fat: 6g
- Carbs: 14g
- Protein: 3g
Additional Tips blarney stone cookie recipe
- Ensure the pound cake cubes are fully coated with frosting before rolling them in chopped peanuts.
- For a festive touch, consider adding green food coloring to the frosting mixture.
- Refrigerate the Blarney Stones for at least 30 minutes to allow the frosting to set before serving.
Cook’s Notes blarney stone cookie recipe
- You can adjust the size of the Blarney Stones according to your preference, using smaller or larger cubes of pound cake.
- Store any leftover Blarney Stones in an airtight container at room temperature for up to 3 days.
This delightful recipe brings a taste of tradition and sweetness to your St. Patrick’s Day celebrations!
Tips blarney stone cookie recipe
Here are some helpful tips for making Grandma Mottle’s Blarney Stones:
- Coating Consistency: Ensure that the pound cake cubes are evenly coated with frosting before rolling them in the chopped peanuts. This ensures a uniform and delicious finish.
- Festive Variation: Consider adding a few drops of green food coloring to the frosting mixture to give your Blarney Stones a festive St. Patrick’s Day touch.
- Chilling Time: Refrigerate the Blarney Stones for at least 30 minutes before serving. This allows the frosting to set and enhances the overall texture and flavor of the treat.
- Adjusting Size: You can customize the size of the Blarney Stones according to your preference by using smaller or larger cubes of pound cake. Experiment with different sizes to find what works best for you.
- Storage: Store any leftover Blarney Stones in an airtight container at room temperature for up to three days. This helps maintain their freshness and prevents them from becoming stale too quickly.
These tips will help you create delicious and irresistible blarney stone cookie recipe that are sure to be a hit at your St. Patrick’s Day celebration.
Grandma Mottle’s Blarney Stones FAQs
Can I use different nuts for coating instead of peanuts?
Yes, you can use almonds, cashews, or any other nuts of your choice for coating the Blarney Stones.
Can I make the frosting thicker or thinner?
Yes, you can adjust the consistency of the frosting by adding more or less milk until you achieve the desired thickness.
Can I freeze the Blarney Stones for later?
Yes, you can freeze the Blarney Stones in an airtight container for up to 1 month. Thaw them in the refrigerator before serving.
Can I use store-bought pound cake instead of making it from scratch?
Yes, you can use store-bought pound cake to save time. Just make sure to cut it into bite-size cubes before dipping in frosting.
Can I skip the green food coloring for the frosting?
Yes, the green food coloring is optional. It adds a festive touch for St. Patrick’s Day, but you can omit it if preferred.
How long do Blarney Stones stay fresh?
Blarney Stones can stay fresh for up to 3 days when stored in an airtight container at room temperature.
Can I make Blarney Stones ahead of time?
Yes, you can prepare the Blarney Stones ahead of time and store them in the refrigerator until ready to serve. Just ensure they are well-covered to prevent drying out.
Enjoy making and sharing Grandma Mottle’s Blarney Stones with your loved ones!
If you love this blarney stone cookie recipe please give it 5 stars and share this recipe with your family members and friends. I hope you enjoy this delicious blarney stone cookie recipe as much as my family and I have. If you have any family recipe stories, share them in the comments.
Feel free to share your baked creations by tagging me on Instagram, Facebook, Pinterest, and Twitter with the username acrispycookies. I am so excited to see your delicious baking endeavors. Happy baking!Â
Grandma Mottle's Blarney Stone cookie recipe 2024
Ingredients
- 2 cups confectioners' sugar
- ½ cup milk or as needed
- 1 ½ teaspoons vanilla extract
- 2 cups dry roasted salted peanuts finely chopped
- 1 pound cake cut into bite-size cubes
Instructions
- Pour confectioners' sugar into a bowl.
- Gradually add milk, whisking constantly, until the mixture reaches a thin frosting consistency.
- Whisk in vanilla extract.
- Place chopped peanuts in a separate bowl.
- Line a flat surface or a plate with waxed paper.
- Dip each pound cake cube in the frosting, ensuring full coverage.
- Roll the coated cubes in chopped peanuts.
- Place the coated cubes on wax paper to dry.
- Repeat with the remaining pound cake pieces.
- Allow the Blarney Stones to dry completely before serving.
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