Almond Honey Rugelach

1 c Butter or margarine
3 oz Cream cheese
1/2 c Honey
2 c Flour
1 ts Lemon juice
1 ts Ground cinnamon
1 c Almonds
1/2 c Dried cherries

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; 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 mins. 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.

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