Apricot Petite Fours

35
Servings
1.5h
Prep Time
25m
Cook Time
1h 55m
Ready In


"Betty Crocker Binder"

Original recipe yields 35 servings
OK
  • FOR GLAZE
  • FOR ICING

Nutritional

  • Serving Size: 1 (96 g)
  • Calories 317.8
  • Total Fat - 3.4 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 0.8 mg
  • Sodium - 115 mg
  • Total Carbohydrate - 73 g
  • Dietary Fiber - 0.3 g
  • Sugars - 65.1 g
  • Protein - 1.1 g
  • Calcium - 46 mg
  • Iron - 0.2 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 0 mg

Step 1

Heat oven to 350 degrees.

Step 2

Grease and flour jelly roll pan, 15x10x1.

Step 3

Combine dry ingredients in a bowl, mixing well.

Step 4

Add shortening, milk and vanilla, mixing just until combined.

Step 5

In a separate bowl, beat egg whites until stiff peaks form.

Step 6

Carefully fold egg whites into cake batter in two stages. Pour into pan.

Step 7

Bake 25 minutes or until wooden pick inserted in center comes out clean. Cool.

Step 8

Cut into small 2 inch shapes. Squares, circles, diamonds, hearts, etc.

Step 9

Mix all icing ingredients together on top of a double boiler, heating just till lukewarm.

Step 10

Remove from heat and leave over hot water to keep consistency thin. If necessary drops of water can be added until spreading consistency.

Step 11

Place a few of your cut out shapes upside down on a wire rack over a large bowl.

Step 12

Heat apricot jam and water together in a saucepan until it is easily poured; strain.

Step 13

Hold a cut out shape on a fork over saucepan and pour warm glaze over top to coat.

Step 14

Place on a wire rack and let stand 1 hr to set. Repeat with all cut outs.

Step 15

Pour icing over top of cut out shapes so that they are entirely covered. Repeat with all cut outs.

Step 16

Icing that drips into bowl under rack can be reheated and used again.

Step 17

Decorate tops with dragees, candied flowers, decorator icing, etc.

Tips & Variations


No special items needed.

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