ALMOND HONEY RUGELACH

1 cup butter or margarine, softened
1 (3 ounce) package cream cheese, softened
1/2 cup honey, divided use
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 degrees F 20 to 25 minutes or until golden brown. Cool on racks.

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

Makes 32 Cookies
Source: The National Honey Board