Peppermint petits fours

16 Servings

Ingredients

Quantity Ingredient
1 pack Frozen pound cake
⅓ cup Strawberry preserves
3 cups Granulated sugar
1½ cup Hot water
½ teaspoon Cream of tartar
1¼ cup Powdered sugar
½ teaspoon Peppermint extract
2 drops Red food coloring
Crushed peppermint candies
Colored sugar
Fresh strawberry slices

Directions

1. Trim crusts from pound cake. Cut cake lengthwise into 4 layers. Spread 1 layer with ½ of the preserves. Top with second layer. Repeat to make 2 double layers. Cust each into eight 2" squares (16 total). Set aside.

2. Combine granulated sugar, water and cream of tartar in 3-quart casserole. Microwave at High for 5 to 7 minutes, or until mixture boils.

Stir.

3. Insert microwave candy thermometer. Microwave at High for 7 to 11 minutes, or until mixture reaches 226F. Let stand on counter about 1 to 1¼ hours, or until colled to 110F. (Do not stir or cool over water.) 4. Add powdered sugar, peppermint extract and food coloring. Beat at medium speed of electric mixer until smooth.

5. Use 2 forks to dip each layers pound cake square into frosting, coating all sides. Let excess drip off. Place on wire rack over wax paper.

Repeat, dipping each square twice.

6. Decorate with crushed peppermint, candies, colored sugar or strawberry slices. Let stand until set.

Source: Traditional Christmas Cooking, Crafts & Gifts, Entered in Meal Master format by Lisa Clarke for Christmas Eve 1995 * From the Polka Dot Cottage, 1-201-822-3627, NJ's BBS for Homemakers! Posted by LISA on 12-10-95

Posted to MC-Recipe Digest V1 #710 by Lisa Clarke <lisa@...> on Aug 1, 97

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