Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
Combine flour and salt, stirring well; add to creamed mixture. Stir in vanilla.
Pour batter into 2 waxed paper-lined, greased, and floured 8-inch square baking pans. Bake at 300° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pan, peel off paper, and cool completely on wire racks.
Cut each cake into 1 1/2-inch squares or cut into circles using a 1 3/4-inch cookie cutter.
Dip individual cakes into glaze. Set on cooling racks to dry. Repeat procedure with remaining glaze to coat cakes well. Decorate petits fours with Decorator Frosting, using a pastry bag.
Oxmoor House Homestyle Recipes
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