MORNING:

2/3 c. half and half
1/2 c. sugar
3/4 tsp. salt
6 tbsp. butter flavored shortening
3 eggs (well beaten)
2/3 c. lukewarm water
2 tbsp. sugar
2 tbsp. dry yeast
6 c. + 2 c. pastry flour

FILLING:

8 oz. softened cream cheese
1/4 c. granulated sugar
1 1/2 tsp. cinnamon
1 c. chopped almonds
1/4 c. softened butter
1/2 tsp. almond flavoring
1/2 c. brown sugar

ICING:

1/2 c. powdered sugar
2 tsp. cream
1 oz. softened cream cheese
1/8 tsp. almond flavoring

Note: Make 2 batches of filling and icing for each tea ring.

Scald half and half. Stir in sugar, salt and shortening. Cool to lukewarm; add lukewarm water and additional 2 tablespoons of sugar. Sprinkle in dry yeast and dissolve. Add eggs, stir well. Add 3 cups flour, beat unitl smooth. Add remaining 3 cups in mixer. Add 2 more cups, knead for 10 minutes.

Put in greased bowl, brush top lightly with oil. Rise 1 hour and 25 minutes or until double. Punch dough and divide in half. Roll each half into a 14x12 inch rectangle.

Mix cream cheese, softened butter and almond butter until smooth. Spread 1/2 on each rectangle. Mix sugars and cinnamon and spread 1/2 on each rectangle, then chopped almonds. Roll up as for a jelly roll.

Place on greased cookie sheet. Form each piece into a circle and seal ends together firmly. Cut 1 inch slices almost through the top with scissors. Turn each slice partly on side, pointing away from the center. Cover and rise 55 minutes. Bake at 350 for 30 minutes.

Drizzle icing over immediately (this will freeze well wrapped). You can reheat on Christmas morning. Do not put the icing on if you freeze.