Honey, Cardamom, and Almond Rugelach
Recipe by Glenna Anderson Muse
1 8oz Pkg Cream cheese, softened
1/2 cup butter, softened
3/4 cup Sugar
1 tsp vanilla
1 tsp almond extract
1/4 tsp salt
2 to 2 1/2 cups flour (or amount needed to make the dough firm enough to roll out easily)
1. In a large mixing bowl, cream together butter, cream cheese, and sugar. When combined add vanilla, and almond extracts and mix.
2. In a separate bowl, mix together flour and salt.
3. While mixing on a lower setting, add in flour mixture a cup or so at a time until a smooth firm dough is reached. Do not overmix.
4. Store dough in a gallon plastic bag in fridge. Chill well before using.
Divide dough in thirds. On a lightly flour surface, roll first half of dough out as if to make a pie crust, same round shape and thickness, about 8-9" in diameter.
3 Tbsp honey (per each round)
1/2 tsp cardamom (per each round)
3 Tbsp crushed whole almonds or sliced almonds (per each round)
With a pizza cutter, cut into pizza slice shapes. forming 12 triangles. Roll up each of the pie shapes beginning at the outer edge to form a crescent shape.
Bake on parchment lined cookie sheets at 350 degrees for 10-12 minutes or until edges just start to brown.
Makes 36 cookies.