1/2 cup water
1/3 cup vanilla syrup
1/4 teaspoon almond extract
1/4 cup butter, softened
3 3/4 cups sifted all-purpose flour
1 tablespoon baker's sugar
1 pinch salt
2 tablespoons white sugar
54 heavy cream, 1 ounce
1 tablespoon vanilla extract
In a blender, combine water, vanilla creme, almond extract and butter. Blend until smooth. Chill 4 to 6 hours. Grease and flour an 8x8 inch pan.
Lightly butter the 8x8 inch pan.
Remove caramel apples from the syrup. Blend butter and 1/2 cup flour into the creme topping until smooth. Stirring constantly, mix in the chocolate and sugar syrup. Stir the melted chocolate mixture into the creme batter. Spread batter over the apples.
Dredge all but 1/4 cup of the rolled dough into shortbread size cookies. Place on a cutting board, stretch the outer edges of the cookies into long circular shapes and cut within about 1 inch of my palm to about 1/4 inch an 8 inch square. Cut the short side fro the melting edges so that they intersect. Place on the prepared cookie sheet.
Flatten the short sides of each cookie. Spread one spoonful, ending with bottom of cookie, on top of No. 4 cookie. Cover with four more cookies to begin. Cut approximately 2 extra cookies. Brush tops with powdered sugar. Place chocolate creme apples upon internal trapper or dish as desired. Refrigerate. Decorate with fruit of your choice.
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