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

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

1 c Butter; 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
- cranberries

In a large bowl with an electric mixer on medium speed, beat the
butter and cream cheese until fluffy. Add 3 tb 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?F; 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" circle. In a small bowl or
cup, combine 2 tb honey and lemon juice; mix well. Brush the dough
with some of the honey mixture; sprinkle 1/4 ts cinnamon over the
entire surface.

In another small bowl, combine the almonds, dried cherries, and the
remaining 3 tb honey; mix well. Spread 1/4th the almond mixture
onto the circle of dough, stopping 1/2" 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.

Recipe FROM: Woman's Day, Holiday Baking 1994

Posted by: Penny Halsey (ATBN65B)

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