Step 1

In the bowl of a stand mixer, cream butter and sugar. Scrape down the sides of the bowl.

Step 2

Add honey, vanilla bean paste (see note), and salt. Mix to combine. Scrape down the sides of the bowl.

Step 3

Gradually add the flour, mixing just until the mixture starts to come together. Gently form dough into a disc, wrap in plastic, and refrigerate until firm, at least one hour.

Step 4

Preheat oven to 350° F. Line baking sheets with silpats (see note) or parchment. Set aside.

Step 5

After chilling, roll the dough out to about ¼" thickness on a well floured surface. Cut out desired shapes and place them on the prepared baking sheets.

Step 6

Chill the cut shapes in the refrigerator for 10 minutes prior to baking, to help them to retain their shape. Bake 7-10 minutes, or until bottoms are slightly golden. Allow to cool on the pan for at least 10 minutes before removing to a wire rack to cool completely.

Step 7

In a small bowl, combine all glaze ingredients and stir until smooth. Spread the glaze on the cookies, or drizzle over the top using a spoon or piping bag (I put mine in a zip-top bag and snipped the corner). Allow glaze to set before serving.Enjoy!