Servings: Makes 28 cookies
- 2 sticks chilled butter , cut into small pieces
- 1/2 cup light brown sugar , packed
- 3 tablespoons honey
- 1 1/2 teaspoons cinnamon
- 2 teaspoons vanilla
- Pinch of salt
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
Preheat oven to 350°F. Place a 9 1/2-inch fluted tart pan with a removable bottom in the freezer while preparing cookies.
In the bowl of a food processor, combine butter, brown sugar, 1 tablespoon honey, 1 teaspoon cinnamon, vanilla, and salt. Pulse 25 to 30 times, until slightly blended. Add flour and cornstarch and pulse 10 to 12 times, just until combined. With floured fingers, press dough into chilled pan until even. Place in freezer for 10 minutes.
Remove dough from freezer and poke several holes with the tines of a fork. Bake 25 to 30 minutes, until edges are golden and center is slightly firm. Cool slightly on a wire rack. Remove rim of tart pan, and slice cookies into 1-inch squares. Drizzle with remaining 2 tablespoons honey and 1/2 teaspoon cinnamon.