---------- 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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