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Irish Cookie Squares (Blarney Stones)

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A delicious Irish treat.

Makes 10 cookies

2 eggs, separated
1 cup of sugar
1 teaspoon pure vanilla extract
1 cup cake flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup hot water
Buttercream frosting
Finely chopped salted roasted peanuts

Preheat oven to 375 degrees F. and butter a 9-inch square baking dish. Place egg yolks in a large bowl and beat with sugar and vanilla until well-blended. In a second large bowl, beat egg whites until they hold soft peaks. In a medium-sized bowl, sift flour, baking powder and salt. Alternate adding flour mixture and hot water to the egg yolk mixture, stirring ingredients with a wooden spoon until just blended. Use a large spatula to fold in egg whites until just blended. Pour batter into baking dish and bake for 20 minutes or until cooked through. Cool on a wire rack for 15 minutes then invert onto a cutting board. Cut into squares. Frost the top of each square and generously sprinkle with nuts, pressing nuts into frosting. Serve with coffee or tea.

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