Candy Corn Cookies

  3/4 Cup shortening                                                         2 Tbl Corn Syrup

  6 Tablespoon butter, softened                                        1/4 Cup honey

  3/4 Cup granulated sugar                                               1 Tbl vanilla

  3/4 Cup packed brown sugar                                          2.5 Cup + 2 Tbl All Purpose Flour

  3/4 Cup yellow cornmeal                                                12 Oz Butterscotch Chips

  1.5 Tsp baking soda                                                        3/4 Cup chopped honey-roasted

  3/4 Tsp salt                                                                     -peanuts

  1 Tbl Oil                                                                         Coarse sugar or turbinado sugar

  1 egg                                                                              

1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or lightly grease cookie sheet; set  aside.

2. In a large bowl, combine shortening and butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, cornmeal, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in egg, honey, and vanilla until combined. Beat in as much of the flour as  you can with the mixer. Using a wooden spoon, stir in any remaining flour, the caramel bits, and peanuts.

3. Place coarse sugar in a small bowl. Shape dough into 1-1/4-inch balls. Roll balls in coarse sugar to coat.

 Place 2 inches apart on the prepared cookie sheet.

4. Bake in the preheated oven for 9 to 11 minutes or until tops are golden and edges are firm. Cool on cookie

 sheet for 2 minutes. Transfer cookies to a wire rack; cool.