Prepare Oven and Pans: Preheat your oven to 350°F and line two baking sheets with parchment paper.

Cream Ingredients: In a large bowl or stand mixer, beat together butter, shortening, honey, brown sugar, and granulated sugar until light and fluffy.

Incorporate Eggs and Extracts: Add eggs and extracts to the mixture, beating until well combined. Ensure even incorporation by scraping down the sides periodically.

Combine Dry and Wet Ingredients: In a separate bowl, whisk together flour, cornmeal, cornstarch, baking powder, and salt. Gradually add these dry ingredients to the wet mixture in three parts, mixing until just combined each time.

Scoop Dough Balls: Use a large cookie scoop to measure about ⅓ cup of dough onto the prepared baking sheets. Space the dough balls evenly as they will spread during baking.

Bake: Bake for 13-15 minutes until the edges are set. The canter may seem under baked, but it will firm up as the cookies cool. Optionally, flatten the tops with a glass right after baking.

Cool and Drizzle Honey: Allow cookies to cool on the baking sheet for 4-5 minutes before transferring to a rack. Brush the warm cookies with melted honey.