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

  2. Title: Florentine Triangle Jewels

  3. Categories: Cookies

  4. Yield: 68 servings

  5. 3/4 c Butter

  6. 1/2 c Granulated sugar

  7. 1/4 c Whipping cream

  8. 1/2 c Chopped red candied cherries

  9. 1/2 c Chopped green cand. cherries

  10. 1/2 c Chopped candied pineapple

  11. 1 c Sliced blanched almonds

  12. 2 tb Grated orange peel

  13. 1/2 c Semisweet chocolate pieces

  14. Buttery crust:

  15. 1 1/2 c Flour

  16. 1/2 c Powdered sugar

  17. 1/2 c Butter; cut into pieces

  18. 2 ts Vanilla extract

  19. 2 tb Whipping cream

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

  21. Press crust mixture evenly into bottom of foil-lined pan. Refrigerate while

  22. preparing topping. Preheat oven to 375 degrees. In a medium saucepan,

  23. combine butter, granulated sugar and cream. Place over medium heat; cook

  24. 1 to 2 minutes, stirring

  25. constantly. Stir in candied cherries, candied pineapple, almonds and orange peel.

  26. 15 to 20 minutes or until golden. Cool in pan. Meanwhile, melt chocolate pieces and drizzle

  27. over baked cookie mixture while slightly warm. Allow chocolate to set. Cut 5 lengthwise strips. Cut each strip into about triangles. Store in refrigerator if desired.

  28. Buttery Crust: In food processor fitted with steel blade, combine

  29. flour, powdered sugar and butter. Process until blended. With motor running, add vanilla and cream through feed tube, processing until dough

  30. begins to cling together. Source: Cookies by Natalie Hartanov Haughton. --

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