Honey-Almond Rugelach

---------- Recipe via Meal-Master (tm) v8.05

Title: Honey-Almond Rugelach
Categories: Cookies
Yield: 32 servings

1 c Butter or margarine;
-softened
3 oz Cream cheese; softened
8 tb Honey; divided
2 c All-purpose flour
1 ts Lemon juice
1 ts Ground cinnamon
1 c Almonds; finely chopped
1/2 c Dried cherries; or c
-ranberries

Recipe by: Woman's Day, Holiday Baking 1994
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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