Petits Fours

1 c. shortening
2 c. sugar
3 c. all purpose flour
2 t. baking powder
3/4 t. salt
1 c. ice water
1 1/2 t. clear imitation butter flavor
1 t. vanilla extract
3/4 t. almond extract
4 egg whites
1/2 t. cream of tarter
10 c. sifted powdered sugar
1 c. water
3 T. light corn syrup
Creamy Decorator Frosting:
2 c. sifted powdered sugar
1/4 c. plus 2 T. shortening
2 T. milk
1/2 t. vanilla OR almond extract
dash of salt
paste food coloring

Beat shortening at medium speed in mixer, gradually add 2 c. sugar, beating well. Combine flour, baking powder and salt; slowly add to shortening mixture alternating with 1 c. ice water. Mix batter at low speed, stirring in flavorings.

Beat egg whites and cream of tarter at high speed until peaks form. Gently fold into batter. Pour batter into two greased 8 inch square pans. Bake at 325 degrees for 40-43 minutes. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on wire racks. Cover and freeze until firm.

Trim crusts off surfaces, making sure the tops of cakes are flat. Cut each cake into 16 1 3/4″ squares. Place squares 2 inches apart on wire racks over a jellyroll pan.

Combine 10 c. powdered sugar, 1 c. water, 3 T. light corn syrup and vanilla or almond extract in a large sauce pan. Cook over low, until heated through and smooth. Pour warm icing over cakes, completely covering top and sides. If necessary, reheat icing. Ice each cake a second time.

Decorate as desired with Creamy Decorator Frosting:
Combine 2 c. powdered sugar, 1/4 c. plus 2 T. shortening, 2 T. milk, dash of salt and 1/2 t. vanilla or almond extract. Beat with a mixer until smooth. Separate and color with desired colors. Use your favorite decorating bag and tip to make them your own!

From The Ultimate Southern Living Cookbook.

Groceries

• sugar
• flour
• baking powder
• imitation butter flavor
• eggs
• cream of tarter
• light corn syrup
• powdered sugar
• shortening
• milk
• vanilla extract
• almond extract
• salt
• paste food coloring