Description
Decorative cookies for the holiday!!
Ingredients
- Butter
- Sugar
- Egg
- All-purpose Flour
- Heavy Whipping Cream
- Honey
- Sliced Almonds
- Candied Red Cherries
- Dried Currant
- White Candy Coating
Instructions
- In a large bowl, cream butter and sugar until light and fluffy
- Beat in egg
- Gradually add flour and mix well
- Refrigerate for 30 minutes or until easy to handle
- Roll dough into an ungreased 15-in
- X10 in
- X1 inches baking pan
- Bake at 375 degrees for 7-9 minutes or until lightly browned
- Meanwhile, in a large heavy saucepan, combine the sugar, cream, butter, and honey
- Cook, stirring occasionally, until a candy thermometer reads 246 degrees
- Remove from the heat
- Stir in the almonds, cherries and currants
- Spread evenly into crust
- Bake for 18-22 minutes or just until filling is set
- Cool completely on a wire rack
- Refrigerate overnight
- Remove florentine from pan
- With a sharp knife, trim edges of crust
- Discard the trim
- Cut lengthwise into six strips
- Cut each strip into 16 triangles
- In a microwave-safe bowl, melt candy coating
- Stir until smooth
- Dip the short side of each triangle into candy coating
- Place on wax paper
- Drizzle with additional candy coating
- Let stand until set
- Cover and store in the refrigerator