Almond Agave Rugelach

Serves: 32

   1 cup butter, softened
   3 ounces cream cheese
   1/2 cup agave, divided
   2 cups flour
   1 teaspoon lemon juice
   1 teaspoon ground cinnamon
   1 cup finely chopped almonds
   1/2 cup dried red cherries

Almond Agave Rugelach is from the Cook'n with Agave collection.

Cream butter and cream cheese until fluffy. Add 3 tablespoons agave 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 agave and lemon juice; mix well. Brush dough with agave mixture; sprinkle 1/4 teaspoon cinnamon over entire surface of each circle.

Combine almonds and dried cherries; drizzle remaining agave over mixture and mix well. Spread 1/4 of almonds mixture onto each 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 350F for 20 to 25 minutes or until golden brown. Cool on racks.