Ingredients
Cookie
2 sticks unsalted butter, at room temperature
1/2 cup Hunter’s Honey Farm Orange Blossom Honey
Zest from one orange
1 large egg, room temperature
1 tsp pure vanilla extract
1/4 tsp pure almond extract
325g all-purpose flour
1/2 tsp cinnamon
3/4 tsp kosher salt
Whipped honey buttercream filling
2 sticks unsalted butter, room temperature
1/4 cup Hunter’s Honey Farm Clover Honey
1/2 cup powdered sugar, sifted
1 TBS fresh orange juice
pinch of kosher salt
For the cookies, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter, honey, and orange zest four minutes or until combined and fluffy. Add the egg and extracts and beat until combined. In a separate bowl, sift the flour, cinnamon and salt. Add to the butter mixture and mix until combined.
Roll the dough out to 1/4-inch thickness. Chill for at least two hours or overnight. Cut dough into shapes with your desired cookie cutter. While waiting for oven to preheat to 350 degrees, chill your dough again (the dough is very soft). Bake cookies for 10-12 minutes depending on size. Let cool.
Meanwhile, make the whipped honey buttercream filling by beating all the ingredients together until combined, at least three to four minutes. Chill for 30 minutes.
With a piping bag or spatula, spread some filling on one cookie. Top with a teaspoon of honey in the middle (optional). Top with another cookie to make a sandwich.* Repeat until all cookies are filled. Dust with powdered sugar.** Enjoy!
*Cookies can also be made single and dusted with powdered sugar only.
**I topped this flower cookie with a meringue icing to decorate and add detail.
