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. ISBN: 0-89586-254-9 Typed for you by Karen Mintzias