Christmas Petits Fours

Name: Christmas Petits Fours
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 70 petit fours.
Ingredients: 2 large Nellie’s Free Range Eggs; 2 large egg yolks; 1 cup sugar; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 cup whole 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

The dainty petits fours are attractive and fun to make. If time is short, just frost and sprinkle with red and green sprinkles.—Linda Ault, Newberry, Indiana

Ingredients

2 large Nellie’s Free Range Eggs
2 large egg yolks
1 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole 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 15x10x1-in. baking pan. Bake at 350° for 12-15 minutes or until a toothpick inserted in 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.

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

Reviews

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bsmetz

Dec 10, 2010

I'll keep looking. Mine don't look like this either. The glaze is not this white; it's very transparent.
rnkris

Dec 10, 2010

I followed the recipe and my petite fours do not look like this.I poured the glaze over them 3 times and they did not whiten up.