kue roti jagung

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
2. In a large bowl or a stand mixer, beat the butter, shortening, ¼ cups of honey, brown sugar, and granulated sugar. Beat for 4-5 minutes on high speed until light and fluffy.
3. Add in the eggs and extracts and beat until combined. Scrape down the sides and bottom of the bowl periodically to make sure everything is evenly incorporated.
4. In another bowl, whisk together the flour, cornmeal, cornstarch, baking powder, and salt. Add the dry ingredients to the wet ingredients in 3 increments, mixing until just combined after each increment.
5. Using a large cookie scoop, measure about ⅓ cup of cookie dough onto the baking sheets. Place six dough balls evenly on each cookie sheet because they will spread quite a bit.
6. Bake for 13-15 minutes until the edges are just about set. The center of the cookies will look underbaked, but they will continue to bake as the cookies cool. If desired, use the flat bottom of a glass or measuring cup to gently flatten the domed tops of the cookies right after they come out of the oven.
7. Let the cookies cool on the baking sheet for 4-5 minutes before transferring to a cooling rack.
8. Heat the remaining ¼ cup of honey in the microwave for 15-20 seconds until melted. Use a pastry brush to brush a thin honey coating over the tops of the warm cookies.
9. Add the butter and honey to a large bowl and beat until fluffy.
10. Add the powdered sugar, vanilla, salt, and cream and beat until light and fluffy. If the frosting seems too thick, add additional cream one teaspoon at a time.
11. Once the cookies are cooled, add a scoop of the frosting right on top of each cookie. Drizzle with honey and serve!