| 1 | Line a 15" x 10" jelly roll pan wtih foil. |
| 2 | Prepare buttery crust. |
| 3 | Press crust mixture evenly into bottom of foil-lined pan. |
| 4 | Refrigerate while preparing topping. |
| 5 | Preheat oven to 375 degrees. |
| 6 | In a medium saucepan, combine butter, granulated sugar and cream. |
| 7 | Place over medium heat; cook until mixture boils, stirring often. |
| 8 | Boil 1 to 2 minutes, stirring constantly. |
| 9 | Stir in candied cherries, candied pineapple, almonds and orange peel. |
| 10 | Spread mixture evenly over chilled crust. |
| 11 | Bake 15 to 20 minutes or until golden. |
| 12 | Cool in pan. |
| 13 | Meanwhile, melt chocolate pieces and drizzle over baked cookie mixture while slightly warm. |
| 14 | Allow chocolate to set. |
| 15 | Cut cooled cookies into 5 lengthwise strips. |
| 16 | Cut each strip into about 13 triangles. |
| 17 | Store in refrigerator if desired. |
| 18 | Buttery crust: in food processor fitted with steel blade, combine flour, powdered sugar and butter. |
| 19 | Process until blended. |
| 20 | With motor running, add vanilla and cream through feed tube, processing until dough begins to cling together. |
