Cranberry Rugelach

1 cup butter
6 ounces cream cheese, softened
1/4 cup plus 2 tablespoons honey, divided
2 cups all-purpose flour
1 cup finely chopped walnuts
1 cup finely chopped cranberries
3 tablespoons granulated sugar, divided
1 1/2 teaspoons ground cinnamon, divided
Nonstick spray coating
Milk

Cream butter and cream cheese in mixing bowl with mixer on medium to high speed for 30 seconds. Beat in the 2 tablespoons honey until combined. Beat or stir flour in to just combined. Divide dough into 4 equal parts. Cover and chill for 1 to 2 hours or until easy to handle.

Stir together nuts, cranberries, remaining 1/4 cup honey, 1 tablespoon sugar and 1 teaspoon cinnamon in medium bowl. Set aside.

Line cookie sheets with foil. Spray with coating generously. Set aside.

Roll one portion of dough on lightly floured surface into a 9- circle. Spread 1/4 of the filling over circle to within 1/2 inch of edge. Lightly press filling into dough. Cut pastry into 12 wedges. Beginning at wide end, roll up each wedge. Place rolls, point side down, on prepared cookie sheet. Repeat with remaining dough and filling.

Combine the remaining 2 tablespoons sugar and 1/2 teaspoon cinnamon. Brush rolls with milk and sprinkle with cinnamon and sugar mixture. Bake at 350 degrees F for 15-18 minutes or until golden. Transfer cookies to wire racks to cool.

Makes 4 dozen.