Apricot Florentine Cookies

Apricot Florentine Cookies

6 T. butter
1/3 c. evaporated milk
1/4 c. sugar
2 T. honey
1 c. sliced almonds
1/2 c. snipped dried apricots
1/4 c. golden raisins
1/4 c. flour
1/4 c. semisweet chocolate chips
2 T. shortening

In a medium saucepan, combine butter, evaporated milk, sugar and honey.

Bring to a full rolling boil, stirring occasionally. Remove from heat, stir in almonds, apricots and raisins. Stir in flour.

Drop by level T., at least 3" apart onto greased and floured cookie sheets (grease and flour for EACH batch). Using the back of a spoon, spread batter into 3" circles.

Bake at 350F, about 8 minutes or until edges are light browned. Cool on cookie sheets 1 minute, then carefully transfer cookies to wax paper. Cool thoroughly.

In a small saucepan, melt chips and shortening over low heat, stirring occasionally. Spread about 1 tsp. of chocolate mixture evenly over the bottom of each cookie. When chocolate is almost set, draw crisscross lines through it with the tines of a fork. Store, covered, in the refrigerator with a sheet of wax paper between layers. Makes about 2 doz.