Honey Ginger Lemon Torte Cookies

Makes about 30 cookies

Cookies:

3 cups flour

1 teaspoon baking powder

1/8 teaspoon sea salt

1 cup (2 sticks) unsalted butter, room temperature

1 cup granulated sugar

3 ounces cream cheese, room temperature

1 large egg

2 tablespoons sour cream

1⁄2 teaspoon vanilla extract Frosting and filling: 1⁄2 cup (1 stick) unsalted butter, room temperature

2 cups powdered sugar

3 tablespoons heavy whipping cream

1⁄4 cup honey (I used Kallas’ cranberry blossom)

1 jar lemon curd

3⁄4 cup crystallized ginger cut into 1⁄4-inch dice

Make cookies: In a medium bowl, whisk flour, baking powder and salt together.

In a large bowl, using mixer, beat butter, sugar and cream cheese on medium-high speed until pale and fluffy, about 3 minutes. Add egg, sour cream and vanilla and beat until blended. Reduce mixer speed and add flour mixture in three parts until just combined, scraping bowl as you go. Cover bowl with plastic wrap and refrigerate 20 minutes to let dough firm up a little.

Preheat oven to 375 degrees.

Working with dough 2 tablespoons at a time (I use a scoop), roll into balls and space them 1 inch apart on parchment-lined baking sheets. Bake cookies in preheated oven until dry on top but not golden or browned, about 10 to 12 minutes. Let cool completely on a wire rack. Make frosting: Cream butter on medium-high speed until fluffy and add powdered sugar in two parts, scraping bowl down each time. Set mixer to medium-low and add cream and honey, mixing until combined.

Using a serrated knife, slice off tops of cookies and set aside. Spread 1⁄2 teaspoon lemon curd over bottom of cookie and replace the top. (Don’t be too generous or your cookies will become messy.) Spread 1 heaping teaspoon of frosting on top and place 2 to 3 ginger bits on each cookie. Then they are ready to serve! Note: These cookies freeze well once baked and assembled as long as you store them securely, so they can be frozen and defrosted in time for gift giving or serving for the holidays.