Almond Honey Rugelach

Recipe By : The National Honey Board
Serving Size : 32

1 cup butter or margarine -- softened
3 ounces cream cheese -- softened
1/2 cup honey -- divided
2 cups flour
1 teaspoon lemon juice
1 teaspoon ground cinnamon
1 cup almonds -- finely chopped
1/2 cup dried cherries
OR
1/2 cup dried cranberries

Cream butter and cream cheese until fluffy. Add 3 tablespoons honey and
mix well. Mix in flour until dough holds together. Form into a ball, wrap
and refrigerate 2 hours or longer.

Divide dough in 4 portions; on a floured board roll each portion into a
9-inch circle. Combine 2 tablespoons honey and lemon juice; mix well.
Brush dough with honey mixture; sprinkle 1/4 teaspoon cinnamon over entire
surface.

Combine almonds and dried cherries; drizzle remaining honey over mixture
and mix well. Spread 1/4 of almonds mixture onto circle of dough, stopping
1/2-inch from outer edge. Cut into 8 triangular pieces. Roll from wide
outer edge toward tip. Gently bend both ends to form a crescent. Place on
oiled parchment paper-lined baking sheet and refrigerate 20 minutes or
longer. Repeat with remaining dough and filling.

Bake at 350 F 20 to 25 minutes or until golden brown. Cool on racks.


Yield: "32 Cookies"

NOTES : Freezing tip: For longer storage, package unfrozen crescents in
freezer-safe container or bags and freeze until ready to bake.