Christmas Petits Fours Recipe

Christmas Petits Fours Recipe photo by Taste of Home

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These pretty, dainty petit fours are attractive and fun to make. You can trim them simply with sprinkles or more elegantly, as time allows.—Linda Ault, Newberry, Indiana

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Christmas Petits Fours Recipe

Prep: 40 min. Bake: 15 min. + cooling

Yield: 70 Servings

40 15 55

Ingredients

2 eggs
2 egg yolks
1 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup milk
5 tablespoons butter, melted
GLAZE:
4 cups sugar
2 cups water
1/4 teaspoon cream of tartar
3 cups confectioners' sugar
1 tube each red and green decorating frosting
Holiday sprinkles

Directions

In a large bowl, beat eggs and egg yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Combine flour and baking powder; gradually add to egg mixture with milk and butter, beating well after each addition. (Batter will be thick).
Spread evenly into a greased and floured 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 12-15 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before inverting onto a wire rack to cool completely. Cut a thin slice off each side of cake. Cut cake into 1-1/4-in. squares. Freeze cakes.
In a large saucepan, combine the sugar, water and cream of tartar. Bring to a boil, without stirring, until a candy thermometer reads 226°. Cool to 100°; beat in confectioners' sugar until smooth.
Keeping glaze warm, dip cake squares into glaze with a two-tine fork, allowing excess to drip off. Place on wire racks over waxed paper. Add hot water, 1 teaspoon at a time, if glaze becomes too thick. Let dry completely. Decorate with frosting and sprinkles. Yield: 70 petit fours.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Originally published as Christmas Petits Fours in Taste of Home December/January 2004, p10