Honey-Almond Rugelach

* Exported from MasterCook II *

Honey-Almond Rugelach

Recipe By : Woman's Day, Holiday Baking 1994
Serving Size : 32 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup butter or margarine -- softened
3 Ounces cream cheese -- softened
8 Tablespoons honey -- divided
2 Cups all-purpose flour
1 Teaspoon lemon juice
1 Teaspoon ground cinnamon
1 Cup almonds -- finely chopped
1/2 Cup dried cherries -- or cranberries

In a large bowl with an electric mixer on medium speed, beat the
butter and cream cheese until fluffy. Add 3 tablespoons honey and mix
well. Mix in the flour until the dough holds together. Form the dough
into a ball; wrap in plastic wrap and refrigerate for 2 hours.
Preheat oven to 350 degrees; line cookie sheets with parchment paper and
grease the parchment. Divide the dough into fourths. On a lightly
floured surface, with a lightly floured rolling pin, roll out the dough,
one piece at a time, into a 9-inch circle. In a small bowl or cup,
combine 2 tablespoons honey and lemon juice; mix well. Brush the dough
with some of the honey mixture; sprinkle 1/4 teaspoon cinnamon over the
entire surface. In another small bowl, combine the almonds, dried
cherries and the remaining 3 tablespoons honey; mix well. Spread 1/4
the almond mixture onto the circle of dough, stopping 1/2-inch from the
outer edge. Cut the circle into eight wedges. Starting at the wide
outer edge, roll up each triangle jelly roll style, toward the tip.
Gently bend both ends to form a crescent. Place on prepared cookie
sheet; refrigerate for 20 minutes or longer. Repeat with the remaining
dough, honey-lemon mixture, cinnamon and filling. Bake for 20 to 25
minutes, or until golden brown. Remove from the pan and cool on wire
racks. Unbaked crescents may be stored in a freezer-safe container or
bags and frozen for up to 3 months. Thaw before baking. Penny Halsey
(ATBN65B).

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