Make The Cookies

1. Cream the butter with white and brown sugars until light and fluffy.  Add the egg, vanilla extract, and honey. Mix until combined and smooth.
2. In a second bowl, mix together the flour, cornmeal, baking soda, baking powder, and salt.  Add the dry ingredients to the wet in 2-3 additions, mixing on low until just combined.  Do not overmix.
3. Scrape down the sides of the bowl, cover, and chill for 30 minutes.
4. Meanwhile, preheat oven to 350F.  Prepare 2 large baking sheets by covering with parchment paper.
5. Use a 1.5 tablespoon cookie scoop to scoop level amounts of dough.  Release the dough into your hands, roll into a ball, and place on the cookie sheet, leaving at least 2-3 inches between each one.
6. Use the heel of your hand to lightly press down on each ball to form a flat disk.  Return remaining dough to refrigerator.
7. Bake for 9-10 minutes or until cookies are lightly golden.  Allow to cool on the sheet for 3 minutes and then transfer to a cooling rack.
8. Repeat baking steps with the other sheet.  Bake as many batches as needed to use all of the dough, making sure to always use a cooled baking sheet.

Make The Buttercream

1. In a bowl, mix the butter with the honey and vanilla extract until creamy.  Add the powdered sugar and salt and mix until a thick frosting has formed.
2. Add a little milk, just one teaspoon at a time, mixing after each addition, until the frosting has thinned out a bit.  It should not be runny but should appear smooth and creamy - thicker than a glaze.
3. Add a dollop of buttercream in the center of each fully cooled cookie.  Alternatively, you can spread a thin layer of frosting onto each cookie or pipe designs.
4. Keep leftovers airtight in a cool place at room temperature.