Cream butter and honey in a large mixing bowl.

Add vanilla and lemon zest to honey mixture and stir.

Add flour, 1 cup at a time to honey mixture mixing well.

Place dough between two sheets of parchment paper on a large cookie sheet.

Roll dough approximately 1/3 of an inch thick.

Place cookie sheet in refrigerator for 20-30 minutes up to an hour.

Preheat oven to 375 degrees. Remove cookie dough from refrigerator. Remove top layer of parchment. Using a flour dipped simple shaped cookie cutter, cut out dough.

Place shortbread dough shapes to the side of parchment as you continue to roll remaining dough and cutting out cookies.

Place shortbread dough shapes 3 inches apart, prick with form and bake for 10-12 minutes.

Dough scraps can re rerolled one time.

Cool on tray for 5 minutes before removing shortbread to cooling rack.

After cookies have completely coded, use a small bowl to mix glaze ingredients together using a whisk.

Spoon glaze on cookies completely covering tops and sides.