Cornbread Cookies with Honey Buttercream Frosting
Combine cornbread mix, ½ cup butter, egg and orange zest in medium bowl. Mix until dough forms, hand kneading if necessary.
Using a sheet of plastic wrap, roll dough into a 2-inch diameter log. Twist ends and place dough log in freezer for 20 minutes.
Heat oven to 375°
Remove dough from freezer, unwrap and slice into ¼-inch thick discs. Place discs on lightly greased or parchment-lined baking sheet.
Bake 9-12 minutes or until edges are light golden brown. Cool completely.
While dough is chilling or cookies are baking, prepare Buttercream Frosting: Place ¼ cup butter and honey into bowl. Using hand or stand mixer, mix until combined and smooth. Add powdered sugar and milk. Mix until soft and fluffy.
Spread or dollop 1 rounded teaspoon of frosting on top of each cookie. Sprinkle orange zest over top.