1 teaspoon McCormick® Pure Vanilla Extract , divided
2 tablespoons milk
Heat oven to 300 degrees F. Place flour, 1/3 cup of the confectioners'
sugar and cornstarch in bowl of food processor; cover. Pulse to blend. Add butter;
cover. Pulse until coarse crumbs form. Add honey, lavender and 1/2 teaspoon of the
vanilla extract; cover. Pulse until dough pulls away from side of bowl.
Place dough in ungreased 9-inch tart pan with removable bottom. Place waxed paper
over dough and press to form a smooth even layer in bottom of tart pan. Pierce dough
with a fork, then score top with sharp knife into 12 wedges.
Bake for 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.
Mix remaining 1 cup confectioners' sugar, milk and remaining 1/2 teaspoon
vanilla extract in small bowl until well blended and smooth. Drizzle glaze over cooled shortbread.