Honey, Cardamom, & Almond Rugelach

Still playing with cookie dough. Love the combination of these flavors

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)

Directions:

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.

To bake:

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. 

Drizzle/Sprinkle over:

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.

Repeat.

Bake on parchment lined cookie sheets at 350 degrees for 10-12 minutes or until edges just start to brown. 

Makes  36 cookies.