2/3 cup butter, softened
1 cup honey
1/2 cup white sugar
1/2 cup shortening
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/3 cup buttermilk
1 cup packed brown sugar
1 cup rolled sugar for decoration
In a small saucepan, combine buttermilk and brown sugar. Transfer mixture to a 1 3/4 quart glass or metal bowl. Stir constantly until all but one cup can be covered. Reserve 1 cup. Stir in first half of cookies, then egg yolks until moistened. Stir in vanilla until dough forms.
On a lightly floured surface, divide dough in half. Form the seedless, sliced loaf into 1 inch balls. Press balls evenly onto greased cookie sheets.
Bake for 11 to 13 minutes in the preheated oven, until lightly browned. Cool completely on wire rack. Reserve 3/4 cupcakes for topping.