Apricot Petite Fours

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.