*  Exported from  MasterCook II  *
                             Cranberry Rugelach
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Cookies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           Butter or margarine
    2      packages      Cream cheese -- softened
           (3            oz ea)
    2      tablespoons   Honey
    2      cups          All-purpose flour
    1      cup           Walnuts -- very finely chopped
    1      cup           Cranberries -- very fine chop
      1/2  cup           Honey
    1      tablespoon    Sugar
    1      teaspoon      Cinnamon
                         Nonstick spray coating
    2      tablespoons   Sugar
      1/2  teaspoon      Ground cinnamon
 Beat together butter or margarine and cream cheese in a mixing bowl with
 electric mixer on medium to high speed for 30 seconds. Beat in the 2
 honey till combined. Beat or stir in flour till just combined. Divide
 dough into four equal parts.  Cover and chill for 1 to 2 hours or till
 easy to handle.
 For filling, stir together walnuts, cranberries, the 1/4 cup honey, 1
 tbsp. sugar, and 1 tsp. cinnamon in a medium bowl. Set aside.
 Line cookie sheet with foil.  Spray generously with nonstick spray
 coating.  Set aside.
 Roll one portion of dough on a lightly floured surface into a 9-inch
 circle.  Spread one-fourth of the filling over circle to within 1/2 inch
 of edge.
 Lightly press filling into dough. Cut pastry into 12 wedges. Beginning
 at wide end, roll up each wedge.
 Place rolls, point side down, on prepared cookie sheet. Repeat with
 remaining dough and filling.
 Combine the 2 tbsp. sugar and 1/2 tsp. cinnamon.
 Brush rolls with milk and sprinkle with cinnamon and sugar mixture.
 Bake in a 350~F oven for 15 to 18 minutes or till golden. Transfer
 cookies to wire racks.  Cool.  Makes 48. Source: BH&G Christmas Cookies
 1995.  Mary Wilson, BWVB02B.
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