Orange Cream-filled Honey Crisps

YIELD: Makes 20 cookies

Ingredients:

1/4 cup unsalted butter

1/4 cup local honey

1/2 cup powdered sugar

1/8 teaspoon salt

3 tablespoons flour

Preparation:

1. Preheat oven to 350°. In a medium saucepan, melt butter with honey over medium heat. Add sugar and salt and whisk until well combined. Add flour and continue to whisk until no lumps remain. Transfer to a small bowl and let cool slightly, about 5 minutes.

2. Line 2 flat rimmed baking sheets with parchment paper. Spoon 1 heaping tsp. honey mixture onto sheets about 4 in. apart (they will spread a lot).

3. Bake until dark golden brown and small holes appear throughout, 10 to 12 minutes. Keep oven on. Let cool on tray until starting to firm up, 2 to 3 minutes. While cookies cool, use a paring knife to separate any cookies that have melted together and to shape each into a circle. Working in batches of 3 or 4, carefully peel cookies off paper and lay over a rolling pin. Let cool on pin until completely crisp, about 3 minutes. If cookies firm up before you can shape them, put baking sheet back in oven to warm slightly, about 1 minute.

Make ahead: Up to 1 day; store airtight.

Assembly:

Prepare Honey Lace Crisp recipe through step 3, forming cookies into a small cylinder shape around the handle of a wooden spoon and holding until firm (a few seconds); slide off when cool.

Whisk together 2 cups heavy cream, 1/4 cup granulated sugar, and the finely shredded zest of 1 orange until firm peaks form.

Fill a large resealable plastic bag with cream, then snip a 1/4-in. hole in 1 corner. Pipe cream into cookie cylinder from each end.

Serve immediately. Makes 20.

Recipe Source: http://www.sunset.com/food-wine/holidays-occasions/easy-christmas-cookie-recipes-00400000059782/page21.html