*  Exported from  MasterCook II  *
                           Honey-Almond Rugelach
 Recipe By     : Woman’s Day, Holiday Baking 1994
 Serving Size  : 32   Preparation Time :0:00
 Categories    : Cookies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Cup           butter or margarine -- softened
    3      Ounces        cream cheese -- softened
    8      Tablespoons   honey -- divided
    2      Cups          all-purpose flour
    1      Teaspoon      lemon juice
    1      Teaspoon      ground cinnamon
    1      Cup           almonds -- finely chopped
      1/2  Cup           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 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
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