Blarney Stones - cooking recipe

Ingredients

1 1/2 cups flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1 cup milk, divided, plus a little extra
1 - 1 1/2 cup powdered sugar
1 lb spanish salted peanuts or 1 lb jumbo salted peanuts, hulled

Preparation

Preheat oven to 375\u00b0F.
Sift flour, sugar, baking powder, and salt together in a bowl.
Place 2 eggs in a 1-cup measuring cup and fill to top with milk (about 1/2 c, varies based on eggs).
Mix for 5 minutes with dry ingredients - I do this by hand the way she always did, so I'm not sure whether or not using a mixer would be good.
Spread evenly in a greased 9 x 13\" pan for 12-15 minutes, and bake until cookies are puffy, golden brown, and cooked through.
Meanwhile, prepare a powdered sugar icing by combining 1 c powdered sugar with a small quantity of milk (start with just a tablespoon or so). Mix well. Add milk as needed to reach your desired consistency (a bit like a glaze).
Finely crush the peanuts.
When cookies are done, let cool for a few minutes before cutting into squares. Coat in icing, then roll in nuts. Let dry on wax paper.