Almond Agave Rugelach
   _ cup butter, softened
   _ ounces cream cheese
   ___ cup agave, divided
   _ cups flour
   _ teaspoon lemon juice
   _ teaspoon ground cinnamon
   _ cup finely chopped almonds
   ___ cup dried red cherries

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

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