For cookies: In the bowl of a stand mixer fitted with the paddle attachment, beat butter and honey at medium speed until creamy, about 1 minute. Beat in egg until combined.

In a medium bowl, whisk together flour, rosemary, salt, and pepper. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined and a dough forms.

Turn out dough onto a piece of plastic wrap, and shape into a disk. Wrap in plastic wrap, and refrigerate until cold, at least 45 minutes.

Preheat oven to 350°F (180°C). Line rimmed baking sheets with parchment paper.

On a lightly floured surface, roll dough to ¼-inch thickness. Using a 1½-inch round cutter, cut dough, rerolling scraps once. Place 1½ inches apart on prepared pans.

Bake until surface is dry, edges are set, and bottoms are lightly browned, 10 to 13 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.

For filling: In another medium bowl, stir together goat cheese, cream, and honey with a rubber spatula until smooth and spreadable. Spoon into a pastry bag, and cut a ½-inch opening in tip. Pipe filling onto flat side of half of cookies. Top with remaining cookies, flat side down. Best served same day as assembled. Refrigerate in an airtight container for up to 3 days.