Ingredients
About 18 Thin 2-1/2 to 3-inch patties
For cookie dough
4 tablespoons brown sugar
4 tablespoons honey
1/2 cup slivered almonds
1/8 teaspoon salt
1/2 teaspoon vanilla
1 1/4 cups packed mixed candied fruits
1/2 cup flour
4 tablespoons melted butter
For covering cookie bottoms
4 ounces semisweet chocolate
Directions
Preheat oven to 350 degrees F.
Place in a blender:
4 tablespoons brown sugar
4 tablespoons honey
1/2 cup slivered almonds
1/8 teaspoon salt
1/2 teaspoon vanilla
Add:
1 1/4 cups packed mixed candied fruits
that have been thoroughly separated by working them over with the hands in:
1/2 cup flour
Blend this mixture until fruits and nuts are about 1/4-inch size. Add:
4 tablespoons melted butter
and re-blend briefly, reducing fruits and nuts to about 1/8-
inch size.
Form dough into 1-inch balls and place on 2 buttered cookie tins.
Flatten the balls to 2 1/2-to-3-inch patties.
Bake 7 to 8 minutes or until golden brown.
Allow the patties to cool very briefly, then turn them onto wire racks.
Meanwhile, melt over hot water:
4 ounces semisweet chocolate
and cover the bottoms of the slightly cooled patties with the chocolate.
Cool completely and store covered.
Notes
The recipe in this entry was taken from "The Joy of Cooking, a compilation of reliable recipes with an occasional culinary chat," by Irma S. Rombauer. It was published in 1943 by The Bobbs-Merill Company in Indianapolis, New York. For the complete copyright-free cookbook visit www.archive.org.... Photo: Mary Melfi. | 
