Apricot Petite Fours
Created by Fizzybrat on August 18, 2017
- Servings: 35
- Prep Time: 1.5h
- Cook Time: 25m
- Recipe #27665
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cup granulated sugar
- 3 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup shortening
- 1 cup milk
- 1 teaspoon vanilla
- 4 egg whites
- FOR GLAZE
- 12 ounces apricot jam
- 3 tablespoons water
- FOR ICING
- 9 cups icing sugar (sifted)
- 1/2 cup water
- 1/2 cup light corn syrup
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
How to Make
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Step 1: Heat oven to 350 degrees.
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Step 2: Grease and flour jelly roll pan, 15x10x1.
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Step 3: Combine dry ingredients in a bowl, mixing well.
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Step 4: Add shortening, milk and vanilla, mixing just until combined.
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Step 5: In a separate bowl, beat egg whites until stiff peaks form.
How to Make
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Step 6: Carefully fold egg whites into cake batter in two stages. Pour into pan.
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Step 7: Bake 25 minutes or until wooden pick inserted in center comes out clean. Cool.
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Step 8: Cut into small 2 inch shapes. Squares, circles, diamonds, hearts, etc.
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Step 9: Mix all icing ingredients together on top of a double boiler, heating just till lukewarm.
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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.
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Step 11: Place a few of your cut out shapes upside down on a wire rack over a large bowl.
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Step 12: Heat apricot jam and water together in a saucepan until it is easily poured; strain.
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Step 13: Hold a cut out shape on a fork over saucepan and pour warm glaze over top to coat.
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Step 14: Place on a wire rack and let stand 1 hr to set. Repeat with all cut outs.
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Step 15: Pour icing over top of cut out shapes so that they are entirely covered. Repeat with all cut outs.
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Step 16: Icing that drips into bowl under rack can be reheated and used again.
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Step 17: Decorate tops with dragees, candied flowers, decorator icing, etc.