Angel Food Petit Fours

Chef53Kathy's Note:

This is a recipe that I've made for Christmas, weddings, parties, etc. It uses store bought cake and my clothespin cookie filling as the frosting. They are yummy!

• Total Time: 40 mins
• Prep Time: 40 mins
• Cook Time: 0 mins

Ingredients:

Serves: 30

Yield: 5.0 dozen

• 1 loaf angel food cake, store bought

Frosting

• 1 cup Crisco
• 1 cup margarine
• 4 cups powdered sugar
• 4 teaspoons vanilla extract
• 2 egg whites
• 1/2 cup hot milk
• 1 (7 ounce) jar marshmallow creme
• 2 (16 ounce) bags shredded coconut

Directions:

1. Cut the angel food cake into 1 inch squares. Prepare the frosting. Use one hand to roll the cake in the frosting and the other hand to roll the frosted cakes in coconut. I usually tint the frosting in pastel shades and sometimes leave them white and decorate each with an icing rosebud and leaf.
2. I have used raw eggs in this recipe for 30 plus years without any incidence of salmonella. I sell cookies professionally and this has never presented any problems.
3. The yield is approximate, depends on your cutting of the cake. I cut the loaf in 7-8 slices and each slice into 9 cookies. I count on two per person for a serving.