Cherry Almond Rugelach

Rich pastry, made with cream cheese and butter, wraps a sweet cherry-almond filling in these crescent-shaped cookies.

1. For cookie dough, in large mixer bowl beat butter, cream cheese, granulated sugar, almond extract and salt on medium speed of an electric mixer until light and fluffy. Add flour. Beat until dough forms. Divide into thirds. Shape each piece into a 1-inch-thick disk. Wrap in plastic wrap. Refrigerate for 1 hour.
2. Meanwhile, for filling, in food processor place cherries, brown sugar and nutmeg. Cover and pulse until cherries are coarsely chopped. Stir in almonds.
3. Preheat oven to 350°F. On floured surface roll each disk into about a 13-inch circle. Center a 12-inch round bowl, plate or pan on dough circles. Trim around edges to create 12-inch-diameter circles. Discard scraps. Brush circles with milk. Sprinkle a third of the filling on each circle. Lightly press into dough.
4. Cut each circle into 12 wedge-shaped pieces. Beginning at wide end, roll up each wedge. Place, point side down, 2 inches apart on parchment-lined baking sheets. Brush tops with additional milk and sprinkle with sanding sugar (if desired). Bake for 18 to 21 minutes or until brown. Transfer to wire rack. Cool.