Cornbread Sugar Cookie Squares with Honey Butter Frosting

It's official, I'm in love with cornbread lately!  I posted my recipe for Cornbread Pancakes with Honey Butter Syrup a few weeks ago (I've made them again twice since =) and it got me thinking what else I could give all the delicious flavors of the classic cornbread to, honey butter and all.  Sugar cookies are a favorite cookie of many people (including myself), so I set out on a venture to turn my Simple Sugar Cookie Squares into a cornbread version.  I'm ecstatic that my experiment turned out so wonderfully =).  Sometimes I get one of these random food ideas and they are a total failure, but the ones like these that are successful are the ones that keep me experimenting.  These are truly one of my new favorite cookies.  I love that they are so unique.  I've never tasted a cookie like it.  Yes, they have nearly the exact same texture as frosted sugar cookies but they have a flavor all their own, a sweet cornbread covered in creamy honey butter flavor.  I couldn't think of what to call them, so I just decided to name them after their inspiration, cornbread and sugar cookies.  
I hope you enjoy these as much as I do!  Oh and bonus they are even healthier than your average sugar cookie because the corn flour adds in whole grain, wahoo, unintentionally healthier =).  These are so easy to make, so get going and make a batch!


Cornbread Sugar Cookie Squares 
Yields 24 squares


Ingredients:
1 1/4 cups all-purpose flour
1 1/4 cups whole grain corn flour (this is NOT cornstarch)*
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1 cup granulated sugar
1 egg
1 egg yolk
2 Tbsp sour cream
1 tsp lemon juice
1 recipe Honey Butter Frosting, recipe follows


Directions:
Preheat oven to 375 degrees.  Butter a 13 x 9 baking dish, set aside.  In a mixing bowl whisk together all-purpose flour, corn flour, baking powder and salt, set aside.  In the bowl of an electric mixer, whip together butter and sugar until light and fluffy about 3 - 4 minutes.  Stir in egg, egg yolk, sour cream and lemon juice.  Slowly mix in dry ingredients and stir until well blended.  Gently press mixture evenly into buttered dish and bake 16 - 18 minutes until edges are lightly golden.  Allow to cool completely then frost with Honey Butter Frosting.  Store cookies in a single layer in an airtight container.


*Cornflour can be found in the health foods or gluten free section of the supermarket, if you can't find it there it is also sold online (here).  I used Bob's Red Mill brand.  This is entirely different from cornstarch so do NOT use cornstarch, I know some people refer to cornstarch as cornflour so I just wanted to clarify here that's not what you use in this recipe.


Honey Butter Frosting


Ingredients:
1/3 cup butter, softened
3 1/2 Tbsp honey
1 1/2 cups powdered sugar
1/8 tsp salt


Combine all ingredients in a mixing bowl and whip with an electric mixer until light and fluffy.