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Florentine Cups

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CATEGORY CUISINE TAG YIELD
Cookies 32 Servings

INGREDIENTS

2 c HONEY ALMOND DELIGHT brand
cereal crushed to 1 cup
1 c Flaked coconut
1/2 c Raisins
1/2 c All-purpose flour
1 1/2 t Grated fresh orange peel
1/2 t Baking powder
1/2 t Ground cinnamon
1/2 c Packed brown sugar
1/3 c Butter or margarine
1/4 c Honey
1 T Butter or margarine
softened
1/2 c Powdered sugar
1 1/2 t Orange juice
Sliced almonds

INSTRUCTIONS

TO PREPARE BASE, preheat oven to 350'F. Grease 32 miniature (1 3/4")
muffin cups. In large bowl, combine cereal, coconut, raisins, flour,
orange peel, baking powder and cinnamon; mix well and set aside. In
small saucepan, combine brown sugar, 1/3 cup butter and honey. Stir
over medium heat until butter is melted and brown sugar is dissolved.
Pour over cereal mixture; blend well. Place 1 tablespoon mixture in
each prepared muffin cup; press firmly. Bake 8-10 minutes or until
golden brown (cups will be soft). Cool in pan 15 minutes. Loosen
edges. Invert onto wire racks. Cool completely.  TO PREPARE ICING, in
small bowl, beat 1 tablespoon butter, powdered  sugar and orange juice
until smooth. With pastry tube, pipe a  decorative swirl on top of each
cup. Garnish with sliced almonds.  Makes 32 cups.  From Favorite All
Time Recipes - Homemade Holiday Cookies, Publication  International,
Ltd., ISBN 0-7853-0147-X.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip

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