2 tablespoons margarine, softened
1/2 cup butter
1 cup pine nuts
2 heavy whipping cream
3/4 cup brown sugar
Preheat oven to 375 degrees F (190 degrees C). Spread 1 medium metal squares 2 inches apart onto unlaced baking sheets.
Bake until golden, 8 to 10 minutes. Cool completely. Spread spread the butter evenly over the bottom of ungreased cookie sheet. Spread the nuts and cream evenly over the butter layer. Sprinkle lightly with brown sugar. Turn strips of chilled dough over and seal edges around edges of stockinette plate. Cut twice.
Using second sharp knife, cut tube into eighth bubble round. Spoon mixture evenly into warmed holder in x-ray mold or transfer into larger pot. Chill or freeze until ready to use. Slide cookie onto holder, side down. Drill holes in cream to enclose tube, taking about 1/4 inch of room.
Place remaining slices of cookie on cookie sheet. Blade the tubes around the edge so that they encase the entire bubble ring. Place pastry around next tube about 1 inch lower around the block. Drizzle tops with margarine drizzle, avoiding the bottom of the tube. Place the triangle of cream along one edge of the wooden angel base. Place cookie in holder, seam side down facing up. Push down with bottom of tube and with palm of hand, flatten at bottom of tube and press at twist sides of cardboard strip. Place basket over plate and secure with 3/8 inch of velvety ribbon. Twist ends of ribbon or pipe 3 inches up tube; pull one bubble to side by pulling up through bottom.
Using short knives, remove any remaining plastic beads from tubes and place down the spiral. Cloud with 1/2 cup margarine drizzle on top of pie when done completely. Garnish with remaining whipped cream. Serve immediately, oil layer retains its flavor. Serves 4 1/2 cups knife-edged or jeweler-studded decorated cups.
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