Cut cold goat cheese and cream cheese into chunks and set aside to soften slightly. In a glass bowl, bring water and ginger to a boil in the microwave. Cool for 5–10 minutes.

While the ginger water cools, combine brown sugar, nuts, salt, crushed gingersnaps and ground ginger in a food processor. Pulse until a few large nut pieces remain. Dissolve honey into ginger water mixture, and then combine with nut mixture.

In a separate bowl, stir softened goat cheese, cream cheese and a pinch of salt together until combined. Cover and set aside. Pulse flour and salt in food processor to combine.

Cut cream cheese and butter into chunks and add to food processor. Pulse the mixture until the fats and flour combine into large curds.

Gather the dough into a ball and divide into 2 flattened disks. Roll each disk into a 1/8- inch sheet between 2 sheets of parchment paper. You can refrigerate the dough before rolling it out if it’s too soft. Place the rolled dough in the freezer for about 5 minutes to chill, and preheat the oven to 400°F.

Use a 2-inch cookie cutter to cut dough into circular wafers. Place each wafer on a parchment-lined baking sheet, about 2 inches apart.

Place a level ¼-teaspoon amount of the cheese mixture onto each wafer. Stir the honey nut mixture. Place a level 1-teaspoon amount of the honey nut mixture on top of the cheese, encapsulating the cheese in the nut mixture and leaving a small border of wafer.

Bake 13–15 minutes at 400°F, rotating the pan halfway through the bake time. Cookies are done when the wafers turn golden brown on the bottoms. Best served warm.

Adapted from Dorie Greenspan’s Sweet or Savory Cream Cheese Honey Nut Wafers