Cookie of the month has become a mainstay. I truly love hearing about your (new) favorites you find in these recipes. In my mind, cookies are the perfect gateway to baking. If you’re new to the kitchen or a seasoned pro, a cookie is always fun and usually easy! Sometimes I rework a classic recipe and sometimes I wing it and create something unique. To be honest, these cookies are the ladder. When I was devising the recipe, I had no idea if they were actually going to turn out and be edible. But I was pleasantly surprised!
I love cornmeal and the flavor it can add. Usually I only use it in savory recipes, but I thought it was high time to make a cookie with it. To up the ante, I made these a sandwich cookie and added a honey butter cream filling: a riff on cornbread with honey. I can’t wait for you to try these!
- 3/4 cup butter
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- 1 1/2 cups flour
- 1/2 cup cornmeal
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) butter, room temperature
- 2 1/2 cups powdered sugar
- 1/4 cup honey
- Preheat oven to 350 degrees.
- Cream the butter and sugar until light and fluffy, 3-5 minutes.
- Mix in vanilla and yolk.
- Add flour, cornmeal and salt and mix until no dry streaks remain.
- 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 1/4 inch.
- Bake 8-12 minutes. The cookies will color just slightly and be firm to touch.
- Remove from oven and cool on baking pan for 5 minutes. Finish cooling on cooling rack.
- Cream the butter with a hand mixer or stand mixer.
- Mix in the sugar and honey, adding more honey if the the mixture needs to be thinned.
- 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 and images by The Gray Boxwood