In a small bowl, combine flour, cornmeal, cinnamon, and salt. In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together butter, sugar, and honey until smooth. Mix in egg yolks, then the flour mixture, until dough is smooth and holds together. Form into a 10 x 3-inch cylinder (using a little extra flour if needed), cover in plastic, and refrigerate 1 hour.
On a lightly floured surface, press down (or cut with a sharp knife) to create the 6 sides of a honeycomb/hexagon shape. Refrigerate again for 1 hour.
Preheat oven to 325 F. Remove dough from refrigerator. Slice into 1/3-inch slices and place a half-inch apart on parchment-lined baking sheets. Bake, rotating sheets halfway through, until shortbread edges are lightly browned, about 12 minutes. Let cool 5 minutes, then lightly brush cookies with warmed honey (optional). Store in an airtight container for up to 5 days. Makes 24 cookies.
Per serving: 296 calories, 16.5 grams fat (10 grams saturated fat), 76 milligrams cholesterol, 210 milligrams sodium, 35 grams total carbohydrates, 1 gram fiber, 3.5 grams protein.
