Recipe: Blarney Stones (bar cookies frosted and rolled in Spanish peanuts) (corrected)

BLARNEY STONES

5 eggs, separated
2 cups sugar
3 tsp. baking powder
2 cups flour
1/4 tsp. salt
1 cup hot water (when is water added?)
2 tsp. vanilla

Beat egg yolks; add sugar and mix well. Add baking powder and flour and mix well.

In separate bowl, beat egg whites until stiff. Add salt. Fold egg whites into dough mixture. Add 1 cup hot water and vanilla and stir until just blended.

Bake in ungreased 13x9-inch baking pan at 300 degrees for 1 hour. Let cool and cut into 1x4-inch pieces. Frost with following icing.

FROSTING FOR BLARNEY STONES:
2 boxes (1 lb each) powdered sugar
1 stick margarine, softened
3/4 cup canned evaporated milk
2 tsp. vanilla
1/2 tsp. almond extract
20 oz. Spanish peanuts, with red skins on, crushed

Mix all ingredients except the peanuts together until smooth.

Frost all sides of Blarney Stones except for bottom.

Roll in crushed Spanish peanuts.