INGREDIENTS

INSTRUCTIONS

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 the honey mixture; sprinkle 1/4 teaspoon  cinnamon
over the entire surface. In another small bowl, combine the  almonds,
dried cherries and the remaining 3 tablespoons honey; mix  well.
Spread 1/4 the almond mixture onto the circle of dough,  stopping
1/2-inch from the outer edge. Cut the 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  crescent.
Place on prepared cookie sheet; refrigerate for 20 minutes  or longer.
Repeat with the remaining dough, honey-lemon mixture,  cinnamon and
filling. Bake for 20 to 25 minutes, or until golden  brown. Remove from
the pan and cool on wire racks. Unbaked crescents  may be stored in a
freezer-safe container or bags and frozen for up  to 3 months. Thaw
before baking. Penny Halsey (ATBN65B).  Recipe By     : Woman's Day,
Holiday Baking 1994  From: Big Flavors Of The Hot Sun By Chr  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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