Cornmeal & Honey Cookies
Bringing cornmeal into cookies means gaining an incredible crunch. Combined with the sweetness of honey and creaminess of buttercream, this cookie strikes an amazing balance.
Servings: 20
Ingredients
For the cookies
- 12 tbsp (1 ½ sticks) unsalted butter
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 egg yolk
- 1 ½ cups all-purpose flour
- ½ cup cornmeal
- ½ tsp kosher salt
For the buttercream
- 12 tbsp (1 ½ sticks) unsalted butter room temperature
- 2 ½ cups sifted powdered sugar
- ¼ cup honey
Instructions
For the cookies
- Preheat oven to 350°F.
- Cream the butter and sugar until light and fluffy, 3-5 minutes.12 tbsp (1 ½ sticks) unsalted butter, ½ cup granulated sugar
- Mix in vanilla extract and egg yolk.1 tsp vanilla extract, 1 egg yolk
- Add flour, cornmeal, and salt and mix until no dry streaks remain.1 ½ cups all-purpose flour, ½ cup cornmeal, ½ tsp kosher salt
- Use a cookie to portion 2 tablespoon-size cookie balls onto parchment-lined baking sheets. Spray the bottom of a glass with nonstick baking spray and flatten each cookie to about ¼ inch.
- Bake 8-12 minutes. The cookies will color just slightly and be firm to touch.
- Remove from the oven and cool on the baking pan for 5 minutes. Finish cooling on a cooling rack.
For the buttercream
- Cream the butter with a hand mixer or stand mixer.12 tbsp (1 ½ sticks) unsalted butter
- Mix in the sugar and honey, adding more honey if the mixture needs to be thinned.2 ½ cups sifted powdered sugar, ¼ cup honey
To assemble
- Spread approximately 2 teaspoons of filling on the bottom of one cookie and sandwich with another cookie placed on top. Do not assemble the sandwiches until the cookies are completely cool.
Video
Nutrition
Serving: 1cookie | Calories: 265kcal