ALMOND HONEY RUGELACH
ALMOND HONEY RUGELACH
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 350ºF 20 to 25 minutes or until golden brown. Cool on racks.
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