Caramel Corn Cookies

This recipe is from the Better Homes and Gardens 2010 Christmas Cookies magazine.  I know, I know who can think of Christmas cookies during the first week of June??  But a lot of these cookies are just good chocolatey yummy cookies.  No chocolate on these, however, they are supposed to match the taste of rich, buttery caramel corn.  I disagree...but they are very good.  So I'm going to share them here.

Ingredients:
1/2 cup shortening
1/4 cup butter, softened
1/2 granulated sugar
1/2 cup brown sugar
1/2 cup yellow cornmeal
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/4 cup honey
1 tablespoon vanilla
1 3/4 cups all purpose flour
1 cup miniature round caramel bits or butterscotch flavor pieces
1/2 cup chopped honey-roasted peanuts
Coarse sugar or turbinado sugar

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

In a large bowl, combine shortening and butter.  Beat with an electric mixer on medium 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 mixer. 

Using a wooden spoon, stir in any remaining flour, the carmel bits and peanuts.

Place coarse sugar in a small bowl.  Shape dough into 1 1/4 balls.  Roll balls in coarse sugar to coat.  Place balls about 2 inches apart on the prepared cookie sheet.

Bake in the preheated oven for 8 to 10 minutes or until tops are golden and edges are firm,  Cool on cookie sheet for 2 minutes.  Transfer cookies to a wire rack; cool.  Make about 48 cookies.
To store:  Layer cookies between sheets of waxed paper in an airtight container; cover.  Store at room temperature for up to 3 days or freeze for up to 3 months.