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Almond Honey Rugelach
Almond Honey Rugelach
Recipe By : The National Honey Board Serving Size : 32 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 350 F 20 to 25 minutes or until golden brown. Cool on racks. Source: "The National Honey Board" Yield: "32 Cookies" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 138 Calories; 9g Fat (57.3% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 68mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : Freezing tip: For longer storage, package unfrozen crescents in freezer-safe container or bags and freeze until ready to bake. -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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