Florentine triangle jewels

68 servings

Ingredients

Quantity Ingredient
¾ cup Butter
½ cup Granulated Sugar
¼ cup Whipping cream
½ cup Chopped red candied cherries
½ cup Chopped green cand. cherries
1½ cup Flour
½ cup Powdered sugar
½ cup Butter; cut into pieces
½ cup Chopped candied pineapple
1 cup Sliced blanched almonds
2 tablespoons Grated orange peel
½ cup Semisweet chocolate pieces
2 teaspoons Vanilla extract
2 tablespoons Whipping cream

Directions

BUTTERY CRUST

Line a 15" x 10" jelly roll pan wtih foil. Prepare Buttery Crust.

Press crust mixture evenly into bottom of foil-lined pan. Refrigerate while preparing topping. Preheat oven to 375 degrees. In a medium saucepan, combine butter, granulated sugar and cream. Place over medium heat; cook until mixture boils, stirring often. Boil 1 to 2 minutes, stirring constantly. Stir in candied cherries, candied pineapple, almonds and orange peel. Spread mixture evenly over chilled crust. Bake 15 to 20 minutes or until golden. Cool in pan.

Meanwhile, melt chocolate pieces and drizzle over baked cookie mixture while slightly warm. Allow chocolate to set. Cut cooled cookies into 5 lengthwise strips. Cut each strip into about 13 triangles. Store in refrigerator if desired.

Buttery Crust: In food processor fitted with steel blade, combine flour, powdered sugar and butter. Process until blended. With motor running, add vanilla and cream through feed tube, processing until dough begins to cling together. Source: Cookies by Natalie Hartanov Haughton. ISBN: 0-89586-254-9 Typed for you by Karen Mintzias Submitted By KAREN MINTZIAS On 10-19-94

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