*  Exported from  MasterCook  *
                         Florentine Triangle Jewels
 Recipe By     : 
 Serving Size  : 68   Preparation Time :0:00
 Categories    : Cookies                          Holiday
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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
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