The subtle floral flavor of dried lavender lends the perfect accent to this traditional buttery cookie.
Preheat oven to 300°F. Place flour, confectioners' sugar and cornstarch in food processor; cover. Pulse to blend. Add butter; pulse until coarse crumbs form. Add honey, lavender and vanilla; pulse until dough pulls away from side of bowl
Place dough in ungreased 9-inch tart pan with removable bottom. Place wax paper over dough. Press to form a smooth even layer in bottom of tart pan. Remove wax paper. Pierce dough with a fork, then score top with sharp knife into 12 wedges
Bake 25 to 30 minutes or until firm and just starting to brown around the edges. (Shortbread should be pale in color.) Place pan on wire rack. Cut through shortbread into wedges. While still warm but not hot, remove shortbread from pan to wire rack to cool
For the Vanilla Glaze, mix confectioners' sugar, milk and vanilla in small bowl until well blended and smooth. Drizzle over cooled shortbread
Variation: Prepare as directed, omitting glaze. Sprinkle shortbread with confectioners' sugar.