By An Edible Mosaic
Prep Time: 20 min
Cornbread Cookies: 6 TB unsalted butter 6 TB white sugar, 2 TB brown sugar 1/2 TB honey, 1 tsp vanilla, 1/4 tsp butter flavor, 1 large egg 1 cup flour, 1/2 cup cornmeal 2 TB cornstarch, 1/2 tsp salt 1/2 tsp baking powder 1/4 tsp baking soda Honey Buttercream: Salted butter, powdered sugar, honey, vanilla & heavy whipping cream
Cook Time: 10 min
Add the butter, sugars, honey, and flavorings to a large bowl. Beat until well-combined, then beat in the egg. Add the dry ingredients and beat just until combined.
Chill the dough for 10 minutes. Use a 1.5-tablespoon scoop to measure out the dough and arrange it evenly on 2 baking trays lined with parchment paper or silpat baking mats.
Bake at 350F until the cookies are light golden and set on the outside, about 10 minutes, rotating the trays once halfway through. Cool to room temperature before frosting.
When the cookies are cooled, make the buttercream. Add all ingredients to a large bowl and use a handheld electric mixer to beat until smooth and creamy.
Dollop about 1 tablespoon of buttercream on top of each cookie. If desired, drizzle a little honey on top.