Apricot Petite Fours
August 18, 2017
"Betty Crocker Binder"
- FOR GLAZE
- FOR ICING
- 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
Heat oven to 350 degrees.
Grease and flour jelly roll pan, 15x10x1.
Combine dry ingredients in a bowl, mixing well.
Add shortening, milk and vanilla, mixing just until combined.
In a separate bowl, beat egg whites until stiff peaks form.
Carefully fold egg whites into cake batter in two stages. Pour into pan.
Bake 25 minutes or until wooden pick inserted in center comes out clean. Cool.
Cut into small 2 inch shapes. Squares, circles, diamonds, hearts, etc.
Mix all icing ingredients together on top of a double boiler, heating just till lukewarm.
Remove from heat and leave over hot water to keep consistency thin. If necessary drops of water can be added until spreading consistency.
Place a few of your cut out shapes upside down on a wire rack over a large bowl.
Heat apricot jam and water together in a saucepan until it is easily poured; strain.
Hold a cut out shape on a fork over saucepan and pour warm glaze over top to coat.
Place on a wire rack and let stand 1 hr to set. Repeat with all cut outs.
Pour icing over top of cut out shapes so that they are entirely covered. Repeat with all cut outs.
Icing that drips into bowl under rack can be reheated and used again.
Decorate tops with dragees, candied flowers, decorator icing, etc.
Tips & Variations
No special items needed.