![Florentines](https://api.vip.foodnetwork.ca/wp-content/uploads/2022/02/Florentines_003.jpg?w=3840&quality=75)
Traditionally, the bottoms of Florentines are brushed with dark chocolate, but these cookies are as delicious without.
ingredients
directions
Preheat oven to 350 F.
Toss together dried fruits and pecans in a bowl.
Melt butter and add sugar. Simmer while stirring until mixture bubbles and becomes smooth and viscous.
Pour over dried fruits and stir in. Stir in cream and let mixture sit for 5 minutes to cool. If butter rises to the top, just stir back into mixture.
Drop by teaspoonful onto a silpat-lined baking sheet, leaving 2 inches between each Florentine. Press down a little bit (to help spreading). Bake for 5 minutes.
Remove from oven and while hot, use a round cookie cutter (about 3 inches in diameter) and spiral cutter around Florentine, shaping it. Keep dipping cutter in cold water to keep it from sticking to cookies. Return to oven for 3 minutes more. Reshape cookies after they come out of the oven if necessary, and allow to cool.
Enjoy. Florentines can be stored in an airtight container up to a week.