Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.05

  2. Title: Honey-Almond Rugelach

  3. Categories: Cookies

  4. Yield: 32 servings

  5. 1 c Butter or margarine;

  6. -softened

  7. 3 oz Cream cheese; softened

  8. 8 tb Honey; divided

  9. 2 c All-purpose flour

  10. 1 ts Lemon juice

  11. 1 ts Ground cinnamon

  12. 1 c Almonds; finely chopped

  13. 1/2 c Dried cherries; or c

  14. -ranberries

  15. Recipe by: Woman's Day, Holiday Baking 1994

  16. In a large bowl with an electric mixer on medium speed, beat the

  17. butter and cream cheese until fluffy. Add 3 tablespoons honey and mix

  18. 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.

  19. Preheat oven to 350 degrees; line cookie sheets with parchment paper

  20. and grease the parchment. Divide the dough into fourths. On a lightly

  21. floured surface, with a lightly floured rolling pin, roll out the dough,

  22. one piece at a time, into a 9-inch circle. In a small bowl or cup, combine

  23. 2 tablespoons honey and lemon juice; mix well. Brush the dough with some of

  24. the honey mixture; sprinkle 1/4 teaspoon cinnamon over the entire surface.

  25. In another small bowl, combine the almonds, dried cherries and the

  26. 3 tablespoons honey; mix well. Spread

  27. 1/4 the almond mixture

  28. onto the circle of dough, stopping 1/2-inch from the outer edge. Cut the

  29. 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

  30. crescent. Place on prepared cookie sheet; refrigerate for 20 minutes or longer. Repeat with the remaining dough, honey-lemon mixture, cinnamon and filling.

  31. 20 to 25 minutes, or until golden brown. Remove from the pan

  32. and cool on wire racks. Unbaked crescents may be stored in a freezer-safe

  33. container or bags and frozen for up to 3 months. Thaw before baking. Penny

  34. Halsey (ATBN65B). --


Send feedback