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Petit Fours
- Thread starter franinva
- Start date
These cookies are also great for a shower
Sorry, I don't have any advice on the petits fours, but I have made these cookies for showers, and everybody loves them. They are easy to make and freeze beautifully. I usually add a little red food coloring to the filling to make it pink, but you could use whatever you like.
* Exported from MasterCook *
Cream Filled Cookies
Amount Measure Ingredient -- Preparation
1 1/2 sticks butter -- chilled
2 cups flour -- sifted
5 tablespoons light cream
2 tablespoons granulated sugar
Cream Filling:
1 1/2 cups confectioner's sugar -- sifted
2 tablespoons butter -- softened
2 tablespoons light cream
red food coloring -- optional
Cut butter into flour until the size of small peas. Food processor may be used. Add the cream and mix.
Form into two balls. On a lightly floured surface, roll one ball to slightly less than 1/8 inch. Cut in rounds with floured 1 1/2 inch cutter. Place on ungreased baking sheet 1/2 inch apart. Sprinkle with granulated sugar. With the tines of a fork, prick each cookie in 4 parallel rows.
Bake at 375 degrees about 8 to 12 minutes or until golden and puffy. Remove at once to a cooling rack. When cool, spread cream filling on bottom of one cookie and place another cookie on top to form a sandwich. The prick marks should be on the outsides of the sandwich.
Cream Filling:
Thoroughly combine confectioner's sugar, soft butter and the light cream. Add the food coloring until a light shade of pale pink is obtained. You may add more cream to achieve a nice spreading consistency.
If not eaten the same day, store in freezer to retain freshness.
From Better Homes and Gardens New Cookbook.
Yield:
"50 cookies"
- - - - - - - - - - - - - - - - - - -
Sorry, I don't have any advice on the petits fours, but I have made these cookies for showers, and everybody loves them. They are easy to make and freeze beautifully. I usually add a little red food coloring to the filling to make it pink, but you could use whatever you like.
* Exported from MasterCook *
Cream Filled Cookies
Amount Measure Ingredient -- Preparation
1 1/2 sticks butter -- chilled
2 cups flour -- sifted
5 tablespoons light cream
2 tablespoons granulated sugar
Cream Filling:
1 1/2 cups confectioner's sugar -- sifted
2 tablespoons butter -- softened
2 tablespoons light cream
red food coloring -- optional
Cut butter into flour until the size of small peas. Food processor may be used. Add the cream and mix.
Form into two balls. On a lightly floured surface, roll one ball to slightly less than 1/8 inch. Cut in rounds with floured 1 1/2 inch cutter. Place on ungreased baking sheet 1/2 inch apart. Sprinkle with granulated sugar. With the tines of a fork, prick each cookie in 4 parallel rows.
Bake at 375 degrees about 8 to 12 minutes or until golden and puffy. Remove at once to a cooling rack. When cool, spread cream filling on bottom of one cookie and place another cookie on top to form a sandwich. The prick marks should be on the outsides of the sandwich.
Cream Filling:
Thoroughly combine confectioner's sugar, soft butter and the light cream. Add the food coloring until a light shade of pale pink is obtained. You may add more cream to achieve a nice spreading consistency.
If not eaten the same day, store in freezer to retain freshness.
From Better Homes and Gardens New Cookbook.
Yield:
"50 cookies"
- - - - - - - - - - - - - - - - - - -
These cookies are also great for a shower
Sorry, I don't have any advice on the petits fours, but I have made these cookies for showers, and everybody loves them. They are easy to make and freeze beautifully. I usually add a little red food coloring to the filling to make it pink, but you could use whatever you like.
* Exported from MasterCook *
Cream Filled Cookies
Amount Measure Ingredient -- Preparation
1 1/2 sticks butter -- chilled
2 cups flour -- sifted
5 tablespoons light cream
2 tablespoons granulated sugar
Cream Filling:
1 1/2 cups confectioner's sugar -- sifted
2 tablespoons butter -- softened
2 tablespoons light cream
red food coloring -- optional
Cut butter into flour until the size of small peas. Food processor may be used. Add the cream and mix.
Form into two balls. On a lightly floured surface, roll one ball to slightly less than 1/8 inch. Cut in rounds with floured 1 1/2 inch cutter. Place on ungreased baking sheet 1/2 inch apart. Sprinkle with granulated sugar. With the tines of a fork, prick each cookie in 4 parallel rows.
Bake at 375 degrees about 8 to 12 minutes or until golden and puffy. Remove at once to a cooling rack. When cool, spread cream filling on bottom of one cookie and place another cookie on top to form a sandwich. The prick marks should be on the outsides of the sandwich.
Cream Filling:
Thoroughly combine confectioner's sugar, soft butter and the light cream. Add the food coloring until a light shade of pale pink is obtained. You may add more cream to achieve a nice spreading consistency.
If not eaten the same day, store in freezer to retain freshness.
From Better Homes and Gardens New Cookbook.
Yield:
"50 cookies"
- - - - - - - - - - - - - - - - - - -
Sorry, I don't have any advice on the petits fours, but I have made these cookies for showers, and everybody loves them. They are easy to make and freeze beautifully. I usually add a little red food coloring to the filling to make it pink, but you could use whatever you like.
* Exported from MasterCook *
Cream Filled Cookies
Amount Measure Ingredient -- Preparation
1 1/2 sticks butter -- chilled
2 cups flour -- sifted
5 tablespoons light cream
2 tablespoons granulated sugar
Cream Filling:
1 1/2 cups confectioner's sugar -- sifted
2 tablespoons butter -- softened
2 tablespoons light cream
red food coloring -- optional
Cut butter into flour until the size of small peas. Food processor may be used. Add the cream and mix.
Form into two balls. On a lightly floured surface, roll one ball to slightly less than 1/8 inch. Cut in rounds with floured 1 1/2 inch cutter. Place on ungreased baking sheet 1/2 inch apart. Sprinkle with granulated sugar. With the tines of a fork, prick each cookie in 4 parallel rows.
Bake at 375 degrees about 8 to 12 minutes or until golden and puffy. Remove at once to a cooling rack. When cool, spread cream filling on bottom of one cookie and place another cookie on top to form a sandwich. The prick marks should be on the outsides of the sandwich.
Cream Filling:
Thoroughly combine confectioner's sugar, soft butter and the light cream. Add the food coloring until a light shade of pale pink is obtained. You may add more cream to achieve a nice spreading consistency.
If not eaten the same day, store in freezer to retain freshness.
From Better Homes and Gardens New Cookbook.
Yield:
"50 cookies"
- - - - - - - - - - - - - - - - - - -
These jam cookies would be good too. lots of possibilities for cutouts and fillings
about the petit fours: I haven't made them myself, but I think the hard part may be getting a smooth covering of icing. If the icing is very smooth and pourable, it should be easy to put the little cakes on racks and just pour over the icing. lots of wasted icing, but they should come out smooth.
http://www.finerkitchens.com/swap/forum1/50974_These_look_good_Jam_Sandwich_Cookies
about the petit fours: I haven't made them myself, but I think the hard part may be getting a smooth covering of icing. If the icing is very smooth and pourable, it should be easy to put the little cakes on racks and just pour over the icing. lots of wasted icing, but they should come out smooth.
http://www.finerkitchens.com/swap/forum1/50974_These_look_good_Jam_Sandwich_Cookies
steve2-in-la
Well-known member
Gee, I'd think they'd get all soggy and fall apart in the shower. Ahem.
Great cookies and many more in link inside :REC. Lemon Tea cookies ...
This is the site for Linda Stradley's article on high tea and many of the cookies look good.
T&T are her Lemon Tea cookies which I always make for any large gathering. They are so delicate -- you could perhaps color the frosting if you know the baby's sex or do both pink and blue..
.http://whatscookingamerica.net/Cookie/HighTeaCookies.htm
High Tea Lemon Cookies
cups butter, room temperature*
2/3 cup powdered sugar
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 cups cornstarch**
Lemon Frosting
* Very important please read! You must use room temperature butter (not softened or melted butter). I get emails from bakers saying that their cookies turn out all crumbly. It usually turns out that they have not used room temperature butter. I, personally, make these cookie every year for our Spring Teas. The recipe is correct. These cookies are always the favorite at our teas.
** Yes, this is correct - use 1 1/2 cups cornstarch.
Preheat oven to 350 degrees. In a large bowl, beat butter until creamy looking. Add powdered sugar; mix until light and fluffy. Add lemon zest and vanilla extract; beat well. Add flour and cornstarch into butter mixture and mix well until well combined. NOTE: At first the dough will look dry - but don't worry, as the dough slowly comes together as you mix it and the butter melts into the dry ingredients.
Do not refrigerate this dough, as the butter will harden hard and make the dough unmanageable for rolling. Using your hands, roll cookie dough into 1-inch balls. Place onto ungreased cookie sheets and bake 15 minutes or until bottoms are light brown. Remove from oven, carefully remove from baking sheet, and cool on wire racks (when warm the cookies are delicate). When cool, spread Lemon Frosting onto top of cookies.
Yields 6 dozen cookies.
Lemon Frosting:
This recipe makes enough for a double batch of cookies.
1/3 cup butter, room temperature
1 teaspoon grated lemon zest
1/3 to 1/2 cup freshly squeezed lemon juice
4 cups powdered sugar
In a medium bowl, combine butter, lemon zest, lemon juice, and powdered sugar; stir until well mixed. NOTE: Additional lemon juice may be needed to get the frosting thin enough. NOTE: I thin the frosting with lemon juice or water and dip the top of the cookie into it. It is much faster and easier.
This is the site for Linda Stradley's article on high tea and many of the cookies look good.
T&T are her Lemon Tea cookies which I always make for any large gathering. They are so delicate -- you could perhaps color the frosting if you know the baby's sex or do both pink and blue..
.http://whatscookingamerica.net/Cookie/HighTeaCookies.htm
High Tea Lemon Cookies
cups butter, room temperature*
2/3 cup powdered sugar
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 cups cornstarch**
Lemon Frosting
* Very important please read! You must use room temperature butter (not softened or melted butter). I get emails from bakers saying that their cookies turn out all crumbly. It usually turns out that they have not used room temperature butter. I, personally, make these cookie every year for our Spring Teas. The recipe is correct. These cookies are always the favorite at our teas.
** Yes, this is correct - use 1 1/2 cups cornstarch.
Preheat oven to 350 degrees. In a large bowl, beat butter until creamy looking. Add powdered sugar; mix until light and fluffy. Add lemon zest and vanilla extract; beat well. Add flour and cornstarch into butter mixture and mix well until well combined. NOTE: At first the dough will look dry - but don't worry, as the dough slowly comes together as you mix it and the butter melts into the dry ingredients.
Do not refrigerate this dough, as the butter will harden hard and make the dough unmanageable for rolling. Using your hands, roll cookie dough into 1-inch balls. Place onto ungreased cookie sheets and bake 15 minutes or until bottoms are light brown. Remove from oven, carefully remove from baking sheet, and cool on wire racks (when warm the cookies are delicate). When cool, spread Lemon Frosting onto top of cookies.
Yields 6 dozen cookies.
Lemon Frosting:
This recipe makes enough for a double batch of cookies.
1/3 cup butter, room temperature
1 teaspoon grated lemon zest
1/3 to 1/2 cup freshly squeezed lemon juice
4 cups powdered sugar
In a medium bowl, combine butter, lemon zest, lemon juice, and powdered sugar; stir until well mixed. NOTE: Additional lemon juice may be needed to get the frosting thin enough. NOTE: I thin the frosting with lemon juice or water and dip the top of the cookie into it. It is much faster and easier.
i think they'd be quite time consuming and fiddly to ice. what about cupcakes or a sliced
rolled cake (marilyn posted one in a previous post) or even a lemon or white cake baked in a loaf pan, cut into 3 layers, spread each with pretty jam or frosting, ice the top and then slice?
rolled cake (marilyn posted one in a previous post) or even a lemon or white cake baked in a loaf pan, cut into 3 layers, spread each with pretty jam or frosting, ice the top and then slice?
richard-in-cincy
Well-known member
Easy Petit Fours
fran, I've made petit fours for parties before and I make it simple, leave Martha out of it.
Take your favorite cake recipe, bake it in a large jelly roll pan (use waxed paper or parchment on the bottom of the pan for easy removal), smoothing it even with an offset spatula before putting in the oven. Watch carefully, as it it very easy to overbake a cake this thin and that won't be good.
Trim the crusts from the finished cake. Depending on the size of your jelly roll pan, slice the finished and cooled cake into 2-4 pieces. With a large serrated knife, cut these pieces in half, like you're cutting a hamburger bun.
Spread with a jam of your choice. You can heat it, add a liqueur, strain it, however fussy you want, but I usually just heat it with some liqueur and spread it without straining. Make sandwiches with the top layer.
Cut these large sandwiched sections into squares or lozenges, or if you want, use small cutters to make shapes, but then you have a lot of waste.
Arrange the cut pieces on large racks set inside pans to catch the fondant runoff. Space close but not touching to get the maximum coverage without wasting icing.
Mix up a fondant icing for petit fours, it should be a pourable consistency. Not too runny that it doesn't coat well, but not too thick that you can't pour it. It should coat well, spread/run easily. If it cools and gets thick, just reheat. Then pour/ladle the fondant over the petit fours to coat all sides. You can do a second coating if you want a thicker fondant coating.
Decorate with dragees, candied fruits, nuts, or, something I ususaally do, whip up a batch of a nice buttercream and pop it into a pastry bag fitted with a rosetted tip. Pipe a little swirl of buttercream on each piece before you seal with the fondant icing. They're much better this way with the buttercream and they look like you've really gone all out. It takes all of about 30 seconds to squirt the swirl on 4 dozen petit fours.
POURED FONDANT ICING: Yield: Makes about 4 cups glaze.
9 cups powdered sugar
1/2 cup water
1/2 cup light corn syrup
1 tsp vanilla
1/2 tsp almond extract or rose water
food coloring, optional (I use maraschino cherry juice to flavor and tint pink)
Combine in top of a double boiler. Heat over boiling water to lukewarm. Icing can be tinted with food coloring after making. Let cool slightly. Meanwhile, place cut-out Petits Fours cakes on wire screen set over a waxed paper lined rimmed baking sheet to catch drips. When glaze is ready, with a ladle, pour over cut out pieces allow drying and crusting over before piping embellishments.
If needed, scoop up runoff frosting from drip pan, reheat and strain crumbs if necessary, to repour it. (I take the trays outside before pouring frosting and fan them with a large piece of cardboard to blowaway as many crumbs as possible before pouring icing.)
This sounds like a major ordeal, but it is really simple when you break it down and get your assembly line set up.
fran, I've made petit fours for parties before and I make it simple, leave Martha out of it.
Take your favorite cake recipe, bake it in a large jelly roll pan (use waxed paper or parchment on the bottom of the pan for easy removal), smoothing it even with an offset spatula before putting in the oven. Watch carefully, as it it very easy to overbake a cake this thin and that won't be good.
Trim the crusts from the finished cake. Depending on the size of your jelly roll pan, slice the finished and cooled cake into 2-4 pieces. With a large serrated knife, cut these pieces in half, like you're cutting a hamburger bun.
Spread with a jam of your choice. You can heat it, add a liqueur, strain it, however fussy you want, but I usually just heat it with some liqueur and spread it without straining. Make sandwiches with the top layer.
Cut these large sandwiched sections into squares or lozenges, or if you want, use small cutters to make shapes, but then you have a lot of waste.
Arrange the cut pieces on large racks set inside pans to catch the fondant runoff. Space close but not touching to get the maximum coverage without wasting icing.
Mix up a fondant icing for petit fours, it should be a pourable consistency. Not too runny that it doesn't coat well, but not too thick that you can't pour it. It should coat well, spread/run easily. If it cools and gets thick, just reheat. Then pour/ladle the fondant over the petit fours to coat all sides. You can do a second coating if you want a thicker fondant coating.
Decorate with dragees, candied fruits, nuts, or, something I ususaally do, whip up a batch of a nice buttercream and pop it into a pastry bag fitted with a rosetted tip. Pipe a little swirl of buttercream on each piece before you seal with the fondant icing. They're much better this way with the buttercream and they look like you've really gone all out. It takes all of about 30 seconds to squirt the swirl on 4 dozen petit fours.
POURED FONDANT ICING: Yield: Makes about 4 cups glaze.
9 cups powdered sugar
1/2 cup water
1/2 cup light corn syrup
1 tsp vanilla
1/2 tsp almond extract or rose water
food coloring, optional (I use maraschino cherry juice to flavor and tint pink)
Combine in top of a double boiler. Heat over boiling water to lukewarm. Icing can be tinted with food coloring after making. Let cool slightly. Meanwhile, place cut-out Petits Fours cakes on wire screen set over a waxed paper lined rimmed baking sheet to catch drips. When glaze is ready, with a ladle, pour over cut out pieces allow drying and crusting over before piping embellishments.
If needed, scoop up runoff frosting from drip pan, reheat and strain crumbs if necessary, to repour it. (I take the trays outside before pouring frosting and fan them with a large piece of cardboard to blowaway as many crumbs as possible before pouring icing.)
This sounds like a major ordeal, but it is really simple when you break it down and get your assembly line set up.
richard-in-cincy
Well-known member
I don't. They sit on the platter and pretty much stay
in that position from platter to mouth. Only the wisebirds are turning them over to see if they are iced on the bottom. ; )
That's why this method is so easy. You just pack them together and annoint them with the flowing icing. I can ice 4 dozen of these in less that 60 seconds.
in that position from platter to mouth. Only the wisebirds are turning them over to see if they are iced on the bottom. ; )
That's why this method is so easy. You just pack them together and annoint them with the flowing icing. I can ice 4 dozen of these in less that 60 seconds.
Thanks Richard. These will be perfect for my parents' upcoming 50th wedding anniversary party
The party is being catered - but I am going to do the desserts.
What size jelly roll pan do you recommend. Also - silly question - but how high are the sides on a jelly roll pan? I think I have a few odd shaped ones - but nothing large.
Thanks again,
Deb
The party is being catered - but I am going to do the desserts.
What size jelly roll pan do you recommend. Also - silly question - but how high are the sides on a jelly roll pan? I think I have a few odd shaped ones - but nothing large.
Thanks again,
Deb
richard-in-cincy
Well-known member
Deb, I have a large pan
with inch high sides that pretty much fills the oven shelf (not sure of the measurements, I'm not at home to check). If you have the smaller ones, I would make thin layers with those and sandwich two of those together with jam. That would be even simpler than slicing a thicker cake. The only thing is you'd have more crust area and would really have to watch the baking time so you don't over bake (I Know this from experience smileys/wink.gif. The other possible problem is smaller cake baking uneven. That's why I went to the big industrial strength jelly roll pan.
with inch high sides that pretty much fills the oven shelf (not sure of the measurements, I'm not at home to check). If you have the smaller ones, I would make thin layers with those and sandwich two of those together with jam. That would be even simpler than slicing a thicker cake. The only thing is you'd have more crust area and would really have to watch the baking time so you don't over bake (I Know this from experience smileys/wink.gif. The other possible problem is smaller cake baking uneven. That's why I went to the big industrial strength jelly roll pan.