Prehat oven to 350 degrees F (180 C). Lightly grease a large cookie sheet.
Place the flour, butter and confectioners' sugar in a food processor and process until it resembles breadcrumbs. Transfer to a work surface, make a well in the center, add the slightly beaten egg yolk and knead until you have a firm dough.
Divide the mixture in half, place each half on a piece of parchment paper and roll into a log shape about 2-inches wide. Twist the parchment paper at each end to hold it together and refrigerate for one hour.
Carefully slice the dough into 1/3-inch (approximately 5mm) rounds. Place rounds on prepared cookie or baking sheets and bake in preheated oven for 8-12 minutes, or until golden. Cool on a wire rack.
Beat the heavy cream until soft peaks form. Stir through the honey to make a ripple effect.
Just before serving, sandwich the cookies together with the honey-cream mixture and dust tops with confectioners' sugar.
Makes about 18 filled cookies.
Date: April 28, 2004