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Petits Fours

Yield 32 square or 28 round petits fours


  • 1 cup butter, softened
  • 1 cup sugar
  • 6 eggs
  • 2 1/4 cups sifted all-purpose flour
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • Glaze
  • Decorator Frosting

How to Make It

  1. Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

  2. Combine flour and salt, stirring well; add to creamed mixture. Stir in vanilla.

  3. 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.

  4. Cut each cake into 1 1/2-inch squares or cut into circles using a 1 3/4-inch cookie cutter.

  5. 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.

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