Florentine Triangle Jewels

---------- Recipe via Meal-Master (tm) v8.05

Title: Florentine Triangle Jewels
Categories: Cookies
Yield: 68 servings

3/4 c Butter
1/2 c Granulated sugar
1/4 c Whipping cream
1/2 c Chopped red candied cherries
1/2 c Chopped green cand. cherries
1/2 c Chopped candied pineapple
1 c Sliced blanched almonds
2 tb Grated orange peel
1/2 c Semisweet chocolate pieces
Buttery crust:
1 1/2 c Flour
1/2 c Powdered sugar
1/2 c Butter; cut into pieces
2 ts Vanilla extract
2 tb Whipping cream

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.

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