Honey-Almond Rugelach

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