• Preheat oven to 350 degrees.  Use parchment paper or a silpat mat to line a baking sheet. 
• Cream the butter, oil, sugar, and brown sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
•  Add in the egg, vanilla, butter flavoring, and honey and beat until combined.
• Add in flour, cornstarch, baking soda, salt, cream of tartar and baking powder. Mix until all combined. Add in corn meal and mix until combined.
• Scoop out dough and roll into balls. Scoop out 1 TBSP dough for smaller cookies (or 1/4 cup dough for BIG cookies). Place dough balls on prepared pan (12 cookies to a pan if smaller cookies) and slightly flatten with your hand to about 3/4 – 1 inch thick.
• Bake for 8-9 minutes. Cool cookies cookie sheet for 10 minutes before removing to cooling rack. NOTE: If you decide to make the bigger cookies, you’ll need to bake them for 13-15 minutes.
• While cookies are cooling, make the frosting.

HONEY BUTTERCREAM FROSTING DIRECTIONS

• In stand mixer, cream butter, powdered sugar, honey and vanilla until smooth. If the frosting is too thick, add more heavy cream a teaspoon at a time to get the consistency you are looking for. If frosting is too thin, add more powdered sugar.
• Top each cookie with a small scoop of honey buttercream frosting and drizzle with honey.