Amaretto Petit Fours

Amaretto Petit Fours
Cook'n with Pillsbury
Makes 24 servings

CAKE
2 cups all-purpose flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup shortening
1/2 teaspoon almond extract or 1 teaspoon vanilla
5 egg whites
2 tablespoons amaretto

GLAZE AND GARNISH
3 cups powdered sugar
1/4 cup water
3 tablespoons light corn syrup
2 tablespoons margarine or butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 recipe Buttercream Frosting (recipe below)
Food coloring

1. Heat oven to 350F. Grease and flour 15x10x1-inch baking pan. In large bowl, combine flour, sugar, baking powder, salt, milk and shortening; beat at low speed until moistened. Beat 2 minutes at medium speed. Add almond extract and egg whites; continue beating an additional 2 minutes. Pour into greased and floured pan.

2. Bake at 350F. for 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 45 minutes or until completely cooled.

3. Brush top of cake with amaretto. To avoid cake crumbs, freeze cake 1 hour before cutting.

4. Cut cake into squares, diamonds or desired shapes using 1 1/2 to 2-inch cookie cutters. Set cake pieces on wire rack over waxed paper.

5. In small bowl, combine powdered sugar, water, corn syrup, margarine, vanilla and almond extract; beat at low speed until powdered sugar is moistened. Beat at high speed until smooth. If necessary, add 2 to 3
teaspoons water until glaze is of desired consistency. Spoon glaze evenly over top and sides of cake pieces. (Glaze that drips off can be reused.)

6. Tint Buttercream Frosting using desired food colors. With decorating bag fitted with desired tips, decorate petits fours.
High Altitude (above 3500 feet): Decrease sugar to 1 1/4 cups. Bake as directed above.

Buttercream Frosting
Yield: frosts 2-layer or 13 x 9-inch cake

2/3 cup butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2 to 4 tablespoons half and half, or milk

1. In large bowl, beat butter until light and fluffy. Gradually add powdered sugar, beating well.

2. Beat in vanilla and enough half-and-half for desired spreading consistency.

Variations

*Browned Butter Frosting: In large saucepan, cook butter over medium heat until light golden brown, stirring constantly. Gradually add powdered sugar, beating well. Continue as directed above.

*Chocolate Buttercream Frosting: Add 1/3 cup unsweetened cocoa, 2 envelopes premelted unsweetened chocolate or 2 oz. unsweetened chocolate, melted, to butter; blend well. Continue as directed above.

*Chocolate-Cherry Buttercream Frosting: Add 3 tablespoons drained chopped maraschino cherries to Chocolate Buttercream Frosting; mix well.

*Coffee Buttercream Frosting: Dissolve 1 1/2 teaspoons instant coffee granules or crystals in 2 tablespoons of the half-and-half.

*Lemon Buttercream Frosting: Substitute 2 to 4 tablespoons lemon juice for the half-and-half and 1 teaspoon grated lemon peel for the vanilla.

*Nut Buttercream Frosting: Stir in 1/4 cup chopped nuts.

*Orange Buttercream Frosting: Substitute 2 to 4 tablespoons orange juice for the half-and-half and 1 teaspoon grated orange peel for the vanilla.

Peanut Butter Frosting: Add 3 tablespoons peanut butter to the butter;blend well. Continue as directed above.