(no nuts; no egg; can be non-dairy) Now if this isn't a festive little goodie, I don't know what is. If you wish to avoid dairy products, use margarine instead of butter, and soy or rice milk instead of the cream.
1 1/2 cups all-purpose flour
1/2 cup icing sugar
1/2 cup butter, or margarine
2 tsp vanilla
2 tsp 35% cream, or evaporated milk (not sweetened)
Preheat the oven to 375°F (190°C). Grease a 9 x 13 (23 x 33 cm) rectangular baking pan and line the bottom with parchment paper or waxed paper (this will make it easier to remove the cookies without crumbling).
First make the base. In a food processor or in a bowl with an electric mixer, beat together the flour, icing sugar, butter, vanilla and cream or evaporated milk. Have your child press the dough evenly into the bottom of the prepared baking pan - no bare spots, no lumps, please. Set aside.
Now the fun part: the topping. In a medium saucepan, combine the butter, sugar and whipping cream or evaporated milk. Bring to a boil over medium heat, stirring for just a minute or two. Add the chopped red and green cherries, pineapple, coconut and orange zest. Stir once or twice, then remove from heat. Pour evenly over dough in the baking pan. Bake for 20 to 25 minutes, or until the topping is bubbly. Let cool completely.
In a small saucepan or in the microwave, melt the chocolate chips. Drizzle the melted chocolate artistically over the topping, then refrigerate until the chocolate is firm. Cut into triangles (or squares or trapezoids - it really doesn't matter) and serve.