• Preheat the oven to 350F, then line a baking sheet with parchment paper and set aside.
• Cream the butter, oil, granulated sugar, and brown sugar until light and fluffy. Add in the egg, vanilla extract, butter flavoring, and honey and mix until combined.
  3/4 cup butter, 1 tablespoon Vegetable or canola oil, ¼ cup granulated sugar, ½ cup brown sugar, 1 egg, 1 & ½ tsp vanilla extract, ½ tsp butter flavoring, 1 tbsp honey
• Sift in the flour, cornstarch, baking soda, baking powder, salt, and cream of tartar into the creamed butter mixture. Add in the corn meal and mix until the flour mixture disappears.
  1 & ½ cup all purpose flour, ⅓ cup cornstarch, ½ tsp baking soda, ½ tsp baking powder, ¼ tsp cream of tartar, ¾ cup cornmeal, ½ tsp salt
• Using a large cookie scooper(4tbsp cookie dough), scoop out 14 equally sized cookie dough balls, and bake in the preheated oven for 8-9 minutes.
• Optional- Roll the cookie dough balls in coarse cornmeal before baking for an extra fun crunchy texture.
• Cool the cookies on the baking sheet for 5 minutes before transferring them to a cooling rack to cool down fully.

Make the honey buttercream

• Cream the butter, powdered sugar, honey, and vanilla extract together until light and creamy. If the buttercream is too thick add in ½ tablespoon heavy cream or milk at a time and stir until the desired consistency is reached.
  6 tbsp Butter softened, ¾ cup Powdered sugar, 2 tsp Honey, 1 tsp Vanilla extract, heavy cream or milk to thin out buttercream
• Top each cooled down cookie with a dollop of honey buttercream and a drizzle of extra honey and enjoy.