Almond Agave Rugelach
- Makes 32 servings -

1 

cup butter or margarine, softened

3 

oz. cream cheese, softened

1/2 

cup Agave Nectar, divided

2 

cups flour

1 

teaspoon lemon juice

1 

teaspoon ground cinnamon

1 

cup finely chopped almonds

1/2 

cup dried cherries or cranberries

Cream butter and cream cheese until fluffy. Add 3 Tablespoons Agave Nectar and mix well. Mix in flour until dough holds together. Form into a ball, wrap and refrigerate 2 hours or longer.

Divide dough in 4 portions; on a floured board roll each portion into a 9-inch circle. Combine 2 Tablespoons honey and lemon juice; mix well. Brush dough with Agave Nectar mixture; sprinkle 1/4 teaspoon cinnamon over entire surface.

Combine almonds and dried cherries; drizzle remaining honey over mixture and mix well. Spread 1/4 of almonds mixture onto circle of dough, stopping 1/2-inch from outer edge. Cut into 8 triangular pieces. Roll from wide outer edge toward tip. Gently bend both ends to form a crescent. Place on oiled parchment paper-lined baking sheet and refrigerate 20 minutes or longer. Repeat with remaining dough and filling.

Bake at 350°F for 20 to 25 minutes or until golden brown. Cool on racks.

Freezing tip: For longer storage, package unbaked crescents in freezer-safe container or bags and freeze until ready to bake. Crescents may be stored in freezer up to 3 months. Thaw before baking.