Peppermint Petit Fours
Source: Traditional Christmas Cooking, Crafts and Gifts
Yield: 16 servings

1 package frozen pound cake
1/3 cup strawberry preserves
3 cup granulated sugar
1 1/2 cup hot water
1/2 tsp cream of tartar
1 1/4 cup powdered sugar
1/2 tsp peppermint extract
2 drop red food coloring
crushed peppermint candies
colored sugar
fresh strawberry slices

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

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. Insert microwave candy thermometer. Microwave at High for 7 to 11 minutes, or until mixture reaches 226F. Let stand on counter about 1 to 1 1/4 hours, or until cooled to 110F. (Do not stir or cool over water.)

Add powdered sugar, peppermint extract and food coloring. Beat at medium speed of electric mixer until smooth.

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