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Monogrammed Petits Fours

Yield about 5 dozen


  • 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
  • Icing
  • Royal Icing

How to Make It

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

  2. 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.

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

  4. 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.

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