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Yield: 32 Cookies
Cream margarine and cream cheese until fluffy. Add 3 tablespoons
honey and mix well. Mix in flour until dough holds together. Form
into a ball, wrap and refrigerate 2 hours or longer.
Divide dough into 4 balls. On a floured board, roll each portion
into a 9-inch circle.
Combine 2 tablespoons honey and lemon juice; mix well. Brush dough
with honey 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 almond 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 20 to 25 minutes or until golden brown. Cool
on racks.
Per Cookie:
102 Cal; 6g Fat; 12g Carb; 2g Protein; 2mg Cholesterol; 51mg Sodium
Exchanges:
1/2 Starch; 1 Fat
Freezing Tip: For longer storage, package unfrozen crescents
in freezer-safe container or bags and freeze until ready to bake.
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