• Preheat the oven to 350, then line a bakig sheet with parchement paper and set aside.
• Cream the butter, oil, granulated sugar, and brown sugar until light and fluffy. Add in the egg, vanilla flavoring,butter flaving, and honey and mix until combined.
• Sift in the flour, corn starch, 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.
• Using a large cookie scooper, scoop out 14 equally sized cookie dough balls, gently flatten them with your hands to about 2 cm in thickness and bake in the preheated oven for 8-9 minutes.
• 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 flavoring 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.
• Top each cooled down cookie with a dollop of honey buttercream and a drizzle of honey and enjoy.