ROCKY MOUNTAIN COOKIES

eggs, slightly beaten

ounces unsweetened chocolate, melted

cups sifted icing sugar
0 marshmallows, cut in 12 pieces

cup chopped walnuts

Combine ingredients. Drop onto waxed paper. Set away

to chill. |

RePwonhd & wo

PETITS FOURS

Use pound cake, sponge sheet cake, hot milk cake or
other plain white cake, about 1 inch thick. Cut into squares,
diamonds, triangles, circles, crescents or any shapes desired.
Use a sharp knife or cookie cutter and wipe off crumbs care-
fully each time before cutting.

Spread tops and sides thinly with Apricot Glaze. This
prevents cakes from drying out and gives a smooth surface
upon which to apply frosting. Place cakes about 1 inch apart
on cake racks, resting on smooth-surfaced table or slab.

Pour Fondant Icing over cakes. Whenexcess has dripped
off, clean the drippings off and return to the pan to use again.
Coat about 4 cakes ata time. You'll need about 1 cup fondant
for 4 cakes. When dry, remove and trim off frosting from
bottom edges.

PETITS FOURS

1/4 cup butter

1/4 cup shortening

1 cup sugar

1/2 teaspoon vanilla

1/4 teaspoon almond extract
2 cups sifted cake flour

3 teaspoons baking powder
1/4 teaspoon Salt

3/4 cup milk

3/4 cup (6) egg whites

1/4 cup sugar

Heat oven to 350 deg. F.

Cream butter and shortening thoroughly. Gradually
add 1 cup sugar, and cream together until light and fluffy.
Add extracts.

Sift together flour, baking powder and salt. Add them
to creamed mixture alternately with milk, beating until smooth
after each addition.

Beat egg whites until foamy; gradually add remaining
1/4 cup sugar and beat until mixture forms soft peaks. Fold
into batter.

Bake in 10 x 15 x 1-inch jelly roll pan about 25 minutes.
Cool cake in pan. When cool cut in 1 1/2-inch squares or
cut with tiny round biscuit cutter.

Line cakes up on rack with cookie sheet below. Pour
Petits Fours Icing over cakes (recipe follows), Trim with
candy decorations or an icing tube. (Makes about 60.)

, TO COOK APRICOT GLAZE
11/2 cup dried apricots
Sugar

Soak apricots in cold water to cover overnight. Drain
and press through fine sieve. Measure. Add an equal amount
of sugar and stir well. Bring to a boil. Boil over low heat,
stirring constantly, about 5 minutes. Remove from heat and
cool.

TO DECORATE: Make a cone of parchment with tiny
cut at top or use pastry bag and tube with small tip. Fill
about 1/3 full with decorative icing and press out fine lines
to make designs. Decorate with nuts, candied orange peel,
cherries, angelica, ginger, candied rose petals or violet

petals.

34

FONDANT ICING

6 cups white sugar
2 cups boiling water
1/4 teaspoon cream of tartar

Stir together sugar, cream of tartar and water (place in
large pan) over low heat until sugar dissolves, Cover pan and
bring to a boil. Boil about 3 minutes, covered, to melt
crystals. Remove cover and clip on candy thermometer.
Raise heat and boil to 238 deg. F., on candy thermometer.

Pour onto marble slab, large enamelled pan (broiler)
or large meat platter. Cool to 110 deg. F., then work with
spatula, pulling sides into middle, until thick and creamy.
Let stand 5 minutes. Knead with buttered hands until creamy.
Store for 2 days, at least, in refrigerator in sealed jar. This
icing must mellow.

Place in top of double boiler andput over hot, not boiling,
water, to melt. Add flavoring and tint as desired. Do not let
water boil, the fondant must melt slowly. If it gets hot, it
will lose its shine.

Add a few drops of warm water or simple syrup to make
a creamy consistency so fondant will pour.

Arrange cakes on rack placed on baking sheet or piece
of foil. Pour fondant over cakes, using a spoon and letting
Surplus drip onto pan. Scrape this and re-use by warming
slightly and adding a little hot water. Decorate.

This recipe makes 1 quart fondant sufficient to decorate
80 petits fours.

NOTE: Dampen or lightly oil the platter, etc. before pouring.

EGG YOLK BUTTER CREAM

5 egg yolks

3/4 cup white sugar

1/4 cup water

1/8 teaspoon cream of tartar
1 cup butter

Vanilla, rum or any other extract to flavor

Beat egg yolks 10 to 20 minutes or until very light in
color and thick. Cook white sugar, water and cream of
tartar until firm ball Stage, 245 deg. F., on a candy thermo-
meter. Beat syrup gradualty into the egg yolks, and continue
beating until the mixture is thick and cool.

Beat in butter that has been beaten and whipped until
soft and fluffy. Flavor to taste.

ALMOND OR PECAN BUTTER CREAM: Add 2 tablespoons
finely ground almond or pecans to each 1/4 cup butter cream.
Flavor with almond or vanilla.

FRUIT BUTTER CREAM: Add finely minced candied fruit
or flavored jelly powder to the butter cream to taste.
MARZIPAN BUTTER CREAM: Add 2 parts almond paste to
1 part butter cream.

CHOCOLATE BUTTER CREAM: Add 3 ounces dark sweet
chocolate or 2 ounces unsweetened, melted over hot water, when
butter cream is made. Flavor with rum or brandy.

MOCHA; Use strong coffee inplace of water in recipe. Flavor
finished cream with 1 tablespoon coffee essence and some rum,
if desired.

NOTE: Unsalted butter must be used. If butter mixture
separates during mixing you’ve added butter too quickly.
Correct by adding 1 tablespoon melted butter. This butter will
freeze well.

DRY PETITS FOURS

1 cup plus 2 tablespoons sifted all-purpose flour
4 tablespoons butter

1/3 cup sugar

1/8 teaspoon salt

2 egg yolks

1 teaspoon grated lemon peel