Blarney Stones - cooking recipe

Ingredients

6 egg yolks
1/2 c. cold water
1/2 tsp. lemon extract
1 tsp. vanilla
1 1/2 c. sugar
1 1/2 c. sifted flour
1/2 tsp. salt
1 tsp. cream of tartar

Preparation

Beat 1 cup egg whites and cream of tartar on high speed of mixer until whites form very stiff peaks,
about 3 minutes; do not underbeat.\tBeat the 6 egg yolks 3 minutes.
Add water, extract and sifted dry ingredients (sugar, flour
and salt) in small amounts.
Mix well.
Fold into bowl of
egg whites;
mix carefully.\tPour into a long angel food pan.
Bake at 325\u00b0 for 55 minutes.
Turn upside down to cool.
Remove
from pan.
Cut into 24 squares.
Ice on all four sides\twith
soft icing made of butter, extra egg yolks, cream and powdered sugar.\tRoll in chopped ground salted peanuts.