Recipe Index

Ingredients

• ¾ cup unsalted butter, room temperature
• ¼ cup shortening
• ½ cup honey, divided
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ¼ tsp butter extract
• 2½ cups all-purpose flour
• 1 cup cornmeal
• ¼ cup cornstarch
• 1 tsp baking powder
• 1 tsp salt
• ½ cup unsalted butter, room temperature
• ¼ cup honey
• 1½ cups powdered sugar
• ½ tsp vanilla extract
• 1 large pinch salt
• 1 Tbsp heavy cream

Method

1. Heat the oven to 350°F and line a pair of baking sheets with parchment paper.
2. Beat the ¾ cup of butter, the shortening, ¼ cup of the honey, the brown sugar and the granulated sugar on high for 4 to 5 minutes, until the mixture is light and fluffy.
3. Beat in the eggs, 1 teaspoon of vanilla and the butter extract, scraping down the bowl so everything mixes evenly.
4. Whisk the flour, cornmeal, cornstarch, baking powder and 1 teaspoon of salt in a separate bowl, then add the dry ingredients to the wet in three additions, mixing just until combined after each.
5. Scoop the dough in portions of about ⅓ cup onto the prepared sheets, six to a sheet with plenty of room, since the cookies spread as they bake.
6. Bake for 13 to 15 minutes, until the edges are just set while the centers still look slightly underdone; they will finish setting as they cool. Rest the cookies on the sheet for 4 to 5 minutes, then move them to a rack.
7. Warm the remaining ¼ cup of honey in the microwave for 15 to 20 seconds until runny and brush a thin coat over the tops of the warm cookies.
8. Beat the remaining ½ cup of butter with the ¼ cup of honey for the frosting until fluffy, then beat in the powdered sugar, ½ teaspoon of vanilla, the pinch of salt and the cream until light and smooth, adding a little more cream a teaspoon at a time if the frosting is too thick.
9. Once the cookies have cooled, set a scoop of frosting on top of each one and finish with a final drizzle of honey.

Prep: 25 min · Cook: 15 min · Total: 40 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data