Honey Butter Corn Cookies with Vanilla Sugar

This is a play on the best parts of a honey cornbread. This recipe is warm, savory, and the vanilla sugar topping gives this wonderful crunch! My family all loved them, and I think they would be a really great cookie for an ice cream sandwich or al la mode with caramel sauce? chop up and put into some homemade ice cream with caramel sauce? I want to try all three, HA! This cookie is a good idea for someone who doesn't like chocolate chip...I only know one of these types of people, but they do exist!

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Honey Butter Corn Cookies with Vanilla Sugar

makes 21 cookies

Ingredients:

1 egg + 1 egg yolk

1 stick unsalted softened butter 3/4 cup sucanat

1/4 cup coconut sugar

1/4 cup honey

1 cup unmilled hard white wheat grain

1 cup unmilled yellow dent corn

1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tbsp vanilla bean paste

Sugar topping:

1/3 cup sugar

1 tsp vanilla bean paste

Directions:

Preheat the oven to 350 degrees. Whip together the butter, sucanat, coconut sugar, and honey. Add the eggs and egg yolk with the vanilla bean paste. Mix well. Mill the wheat and corn on the finest setting. Add the flour and the rest of the dry ingredients. Mix well. Make the sugar topping by mixing the sugar and vanilla bean paste together with a fork. once it is mostly combined, use your fingers to massage them together to get it well incorportated.

Use a 2 tbsp cookie scoop, scoop the cookie dough and dip the tops in the sugar topping

Line a baking sheet with parchment paper. Place dough balls 2 inches apart. Bake for 7 minutes for a softer cookie, and 10 minutes for a firmer cookie.