For filling, combine all ingredients in food processor until finely pureed.
Store refrigerated until ready to fill cookies.
For cookie dough, sift together the flour, baking soda, salt and fruit flakes; set aside. In a standing mixer fitted with a paddle attachment, cream butter,
sugar, honey, vanilla and orange zest until light and fluffy, about 3
minutes.
Scrape the mixer and continue mixing. Add the egg yolks one at a time,
mixing thoroughly after each addition.
Add the dry ingredients, then the fruit puree and mix until just
homogenous. Dough will be very soft.
Cover with plastic wrap and refrigerate at least 4 hours and up to overnight.
To assemble, preheat the oven to 325°F and have a parchment paper-lined baking sheet ready.
Dust the rolling surface heavily with flour to prevent sticking. Roll the dough to 1/4" thickness.
Cut the dough into several 3 1/4" by 6" strips and brush the excess flour off.
Pipe the filling down the center 1" wide 1/4" thick. Lift the dough over
the filling pinch the edges shut, then roll the logs over so the seam
side is on the bottom. Transfer to prepared cookie sheet.
Bake approximately 12 minutes or until puffed and lightly browned and
slightly firm to the touch. If moist, continue baking.
As soon as the cookies are removed from the oven, trim into 1" long cookies.
While warm, transfer to a plastic container or zip-top bag, stacking
with parchment paper in between layers and seal to "steam" the cookies.
Cookies will keep at room temperature for about two weeks.