Petits Fours

• 2 1/4 cups cake flour
• 1 1/2 cups sugar
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon vanilla
• 4 egg whites (1/2 cup)

Instructions:
Preheat oven to 350F. Measure flour, sugar, baking powder, salt, shortening, 2/3 cup milk, and vanilla into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on high speed, scraping bowl occasionally. Add remaining milk and the egg whites; beat 2 minutes on high. Pour into greased and floured jelly rollpan, 15 1/2 x 10 1/2 x 1-inch. Bake 25 minutes. Cool. Cut cake into small squares, rounds, diamonds, hearts, or other fancy shapes with tiny cookie cutters.
Glaze cake pieces by placing upside down, a few at a time, on wire rack over large bowl or baking dish. Pour Petits Fours Icing over top so entire cake piece is covered at one time. (Glaze that drips off cakes into bowl can be reheated and used again.) Decorate tops with silver dragees, candy flowers, gumdrop roses, or Decorators' Icing (below). Yield: about 35 2-inch squares.
Note: Petits Fours can also be glazed by placing each cake piece on a fork over icing (in double boiler) and spooning the glaze over each. With spatula or another fork, push cake off onto wire rack to set glaze.

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