Florentine bars

1 cup butter, room temp.
1 3/4 cup sugar
1 egg yolk
2 1/2 cups cake flour
1/2 cup plus 6 tbsp. butter
1/3 cup each honey and heavy whipping cream
12oz. sliced almonds
1/2 cup craisins, finely chopped
1/2 cup dried apricots, finely chopped
1/2 cup dried cherries, finely chopped

Preheat oven to 375. In a lrg.bowl, cream butter with 1/2 cup sugar until light and fluffy. Add egg and egg yolk and beat to combine. Add flour and mix well (dough will be very soft). Transfer to a floured 16 by 11in. parchment paper. With a floured rolling pin, roll dough to same size as parchment. Transfer dough on parchment to a rimmed cookie sheet. Bake until golden, about 12 min. Set aside

In a med saucepan over med. heat, stir together butter, remaining 1 1/4 cups sugar, honey, and cream. Cook, stirring frequently, until registers 250 on a candy thermometer. Remove from heat and stir in dried fruit and nuts.

Using a spatula, gently spread warm topping over shortbread. Bake in 375 oven 10 min. cut while still warm. cool completely.

I made these for Christmas and they seem to be a big hit. Enjoy