Honey Almond Rugelach

Though I haven't been posting much on the blog recently, get ready for a run of cookie recipes!  The Friends of the B.F. Jones Memorial Library annual wine and cheese is Saturday, October 27 and I've been making a bunch of cookies in preparation.  These almond rugelach cookies are classic--not too sweet--and the hint of honey in the filling really comes through.  They're one of my favorite cookies to make.  This recipe comes from a small cookbook published by the National Honey Board in 1994 called Sweetened with Honey the Natural Way. The recipe is also available on the National Honey Board's website--click on the link.

And stay tuned!  Recipes for shortbread-like honey chocolate ribbons and some delicious cranberry pinwheels will appear in future posts!

Honey Almond Rugelach
1 cup butter, softened
3 ounces cream cheese, softened
8 tablespoons honey, divided
2 cups all-purpose flour
1 cup finely chopped almonds
1/2 cup dried cherries or cranberries, chopped (I used cherries)
1 teaspoon lemon juice
1 teaspoon ground cinnamon

Cream butter and cream cheese until fluffy.  Add three tablespoons of honey and mix well. Add the flour, stirring until the dough comes together.  Form into a disk, wrap well and refrigerate for at least two hours.

In a small bowl, combine the almonds and chopped cherries. Drizzle about 3 tablespoons of honey over them and mix well.

Divide the dough into fourths and roll one piece into about a 9-inch circle.  Combine two tablespoons of honey and the lemon and mix well.  Brush the dough with the honey-lemon mixture.  Sprinkle about 1/4 teaspoon cinnamon over the surface. Spread about 1/4 of the almond/cherry mixture over the surface.  Cut the circle into 8 wedges.  Starting with the wide end, roll up each wedge and then curve the cookie to make a crescent shape.  Place on parchment-lined cookie sheet and refrigerate for about 20 minutes.  Repeat with remaining dough.  Bake in a 350 degree oven for about 20 minutes or until golden brown.

You can freeze these cookies unbaked.  Thaw them out before baking.