Yield: 30 servings
|½ cup||Butter -; (1 stick)|
|⅔ cup||Light corn syrup|
|1 pack||Sliced almonds - (3.25 oz); preferably blanched|
|1 cup||All-purpose flour|
|½ cup||Golden raisins|
|1 tablespoon||Lemon juice|
|½ cup||Chopped candied red cherries|
|(or a mixture of red and green cherries)|
|4 ounces||Semisweet chocolate|
Preheat oven to 375 degrees. In a 1-quart saucepan, heat butter and corn syrup until butter melts. Remove from heat. Stir in almonds, flour, raisins, lemon juice and cherries. Let stand 10 minutes. Drop mixture, a tablespoonful at a time, on foil-lined cookie sheets, leaving about 2 inches between cookies to allow them to spread Bake 12 minutes. Remove to wire rack. When cookies are completely cool, melt chocolate. Spread chocolate on bottom of cookies. While chocolate is still warm, score the cookie backs with fork tines. Let chocolate harden. Store cookies in an airtight container in the refrigerator. Yields about 2½ dozen.
Recipe Source: St. Louis Post-Dispatch - 12-07-1998 This is adapted slightly from a recipe printed in the Milwaukee Journal several years ago Formatted for MasterCook by Susan Wolfe - vwmv81a@...
Converted by MM_Buster v2.0l.