Christmas Petits Fours

Christmas Petits Fours

2 eggs
2 egg yolks
1 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup milk
5 tablespoons butter, melted

Glaze
4 cups sugar
2 cups water
1/4 teaspoon cream of tartar
3 cups confectioners' sugar
1 tube each red and green decorating frosting
Holiday sprinkles

In a large mixing bowl, beat eggs and egg yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Combine flour and baking powder. Add to egg mixture gradually with milk and butter; mix well. (Batter will be thick).

Spread evenly into a greased and floured 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 12-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. Cut a thin slice off each side of cake. Cut cake into 1-1/4-in. squares. Freeze cakes.

In a large saucepan, combine the sugar, water and cream of tartar. Bring to a boil, without stirring, until a candy thermometer reads 226°. Cool to 100°; beat in confectioners' sugar until smooth. Keeping glaze warm, dip cake squares into glaze with a two-tine fork, allowing excess to drip off.

Place on wire racks over waxed paper. Add hot water, 1 teaspoon at a time, if glaze becomes too thick. Let dry completely. Decorate with frosting and sprinkles. Makes 70 petit fours.