Florentine Triangle Jewels
Chopped red candied cherries
Chopped green cand. cherries
Chopped candied pineapple
Sliced blanched almonds
Grated orange peel
Semisweet chocolate pieces
cut into pieces
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