Monogrammed Petits Fours

Oxmoor House
about 5 dozen


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1 1/2 cups butter, softened
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon almond extract


Cream butter and cream cheese. Gradually add sugar, beating until light and fluffy. Add eggs, beating well.

Combine flour and baking powder; add to creamed mixture, beating at medium speed of an electric mixer 4 minutes. Stir in vanilla and almond extract. Pour into a heavily greased and floured 15- x 10- x 1-inch inch jellyroll pan. Bake at 325° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove to a wire rack, and cool completely.

Wrap cake in aluminum foil; freeze until firm. Cut cake into 1 1/2-inch squares.

Drop squares, one at a time, into icing, turning to coat well; transfer to wire racks, using a fork. Let cakes dry. Monogram, as desired, with Royal Icing.

Created date

February 2010