1. Preheat oven to 300°F. Place flour, confectioners' sugar and cornstarch in food processor; cover. Pulse to blend. Add butter; cover. Pulse until coarse crumbs form. Add 2 tablespoons of the sesame seed, honey and vanilla; cover. Pulse until dough pulls away from side of bowl.
2. Place dough in ungreased 9-inch tart pan with removable bottom. Place wax paper over dough and press to form a smooth even layer in bottom of tart pan. Remove wax paper. Pierce dough with a fork, then score top with sharp knife into 12 wedges. Sprinkle with remaining 1 teaspoon sesame seed.
3. Bake 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.
Test Kitchen Tip: If using McCormick® Gourmet Collection Sesame Seed, first toast in a small skillet on medium heat 2 minutes or until fragrant and golden brown. Immediately pour out of hot pan to avoid over-toasting.
Serving Suggestion: Serve with Guava, Coconut Water and Coriander Sorbet for a tasty dessert duo.