Make the dough
Cream the butter and sugar: Use a spatula to mix the butter and sugar until it turns pale in color and light in texture.
Add the egg yolk, vanilla extract, and honey: Mix until combined.
Sift in the flour and salt, and mix to form a soft dough.
Refrigerate the dough: Wrap the dough in plastic wrap and refrigerate for 20 minutes.
Divide and roll the dough
Remove the dough from the refrigerator and divide it into 2 equal portions.
Roll each piece into a cylinder shape, approximately 4 inches long and 1 inch thick.
Freeze the cylinder-shaped dough: Wrap the cylinder shapes separately in plastic wrap and refrigerate for 45 minutes OR freeze for 25 to 30 minutes.
Baking
Preheat the oven to 356 F (180 C, 160 C fan). Line a baking sheet with parchment paper or a silicone baking mat.
Remove from the freezer or fridge and unwrap the shaped dough.
Slice into 0.4 inches thick disks and place on the baking sheet.
Optional: If the cookie slices become soft while slicing, refrigerate the cookie sheet with the slices for about 10 minutes to prevent spreading during baking.
Bake for 15 to 18 minutes until golden.
Remove from the oven but leave the cookies on the baking sheet for 5 minutes. The cookies will firm up and become crisp as they cool.
Make the glaze
In a bowl, whisk powdered sugar, honey, and milk together until thick and smooth.
Spread the glaze over the cooled cookies using a spatula or pipe it evenly with a piping bag (without a nozzle).