---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Honey-Almond Rugelach
  Categories: Cookies
       Yield: 32 servings
  
       1 c  Butter or margarine;
            -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 c
            -ranberries
  
   Recipe by: Woman’s Day, Holiday Baking 1994
        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 (ATBN65B).
  
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