Blarney Stones

• 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

1. Beat 1 cup egg whites and cream of tartar on high speed of mixer until whites form very stiff peaks,
2. about 3 minutes; do not underbeat.teat the 6 egg yolks 3 minutes.
3. Add water, extract and sifted dry ingredients (sugar, flour
4. and salt) in small amounts.
5. Mix well.
6. Fold into bowl of
7. egg whites;
8. mix carefully.tour into a long angel food pan.
9. Bake at 325u0b0 for 55 minutes.
10. Turn upside down to cool.
11. Remove
12. from pan.
13. Cut into 24 squares.
14. Ice on all four sidestith
15. soft icing made of butter, extra egg yolks, cream and powdered sugar.toll in chopped ground salted peanuts.

egg yolks, cold water, lemon extract, vanilla, sugar, flour, salt, cream of tartar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=510669 (may not work)