Title: Christmas petits fours
 Categories: Dessert
      Yield: 32 Servings
 
      1 pk (11-oz) frozen poundcake
  2 3/4 c  Granulated sugar
  1 1/2 c  Water
           Few grains salt
    1/4 ts Cream of tartar
  2 1/2    -(up to)
      3 c  Sifted confectioner's sugar
    1/2 ts Almond extract (other
           -flavors may be used)
           Food coloring; as desired

MMMMM---------------------DECORATOR FROSTING--------------------------
      2    Egg whites; room temperature
      2 c  Confectioner's sugar
    1/4 ts Cream of tartar
    1/4 ts Vanilla extract
           Food coloring
 
   Cut frozen poundcake into 1-inch slices and then cut slices into
  quarters. Arrange cake pieces about 1-1/2 inches apart on a wire cake
  rack set on waxed paper or a cookie sheet. Combine the granulated
  sugar, water, salt and cream of tartar in the top of a double boiler.
  Cook and stir over moderate heat (do not use controlled-temperature
  burner) until sugar is dissolved. Cook without stirring until a candy
  thermometer registers 232 degrees. Remove from heat and cool syrup to
  110 degrees. Gradually add 2-1/2 cups confectioner's sugar and beat
  until blended. Add flavoring and a few drops of food coloring as
  desired. Place pan over hot, not boiling, water. Spoon a little of
  the frosting over one of the cake pieces. Frosting should be thick
  enough to coat cake completely. If it is too thin, add enough of the
  remaining confectioner's sugar to make a good pouring consistency.
  Slowly pour frosting over the cakes to cover top and sides. The
  frosting that collects below the cakes may be scraped up with a
  spatula and returned to the pan; stir until frosting cakes. Let
  frosted cakes stand until frosting is firm. Meanwhile, prepare
  Decorator Frosting. Spoon frosting into a cake-decorating bag with a
  small, round tip. Pipe ribbon and bow on each petit four. Makes 32
  cakes.
  
   Decorator Frosting: In the small bowl of an electric mixer combine
  egg whites, sugar, cream of tartar and vanilla. Beat at high speed
  until frosting is thick and smooth. Tint frosting as desired with a
  few drops of food coloring.
  
  FROM MARY RYDER,
  
  REDBOOK, DEC 1972, "THE GREAT
  
  CHRISTMAS COOKIE-SWAP COOKBOOK"
  
  From a collection of my mother's (Judy Hosey) recipe box which
  contained lots of her favorite recipes, clippings, etc.  Downloaded