Recipe - Petits Fours

2 One fourth cup Cake flour, or 2 cups all
Purpose flour
1 teaspoon Salt
One half cup Shortening
1 teaspoon Vanilla
1 One half cup Sugar
1 cup Milk
3 One half teaspoon Baking powder
4 Egg whites
Icing:
One half cup Water
1 teaspoon Vanilla
9 cup Sifted confectioner's sugar
(about 2 lbs)
One half cup Light corn syrup
One half teaspoon Almond extract

Grease & flour a 15 One half by 10 One half by 1" jelly roll pan. Measure flour,
sugar, baking powder, salt, shortening, milk & vanilla into a large
mixer bowl. Blend One half minute on low speed, scraping bowl constantly.
Beat 2 minutes at high speed, scraping occasionally. Add egg whites &
beat 2 minutes on high, scraping occasionally. Pour into pan, & bake
in a preheated 350F oven for 25 minutes. Cool. Cut into small
squares, rounds, diamonds, etc. Glaze pieces by placing upside down,
a few at a time, on a wire rack over a large bowl or baking dish.
Pour icing over top so entire cake is covered at one time. Icing that
drips off can be reheated & reused. Decorate tops with candy toppings
or decorator's icing.

Icing: Combine ingredients in top of a double boiler & heat over
boiling water just to lukewarm. Remove from heat, leaving icing over
hot water to keep it thin. Tint if desired with food coloring. If
necessary add a few drops of water to obtain desired consistency.

Pastry:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip