Ingredients

⅔ cup granulated sugar
2 tsp lavender buds 
⅔ cup salted butter, softened
1 egg
1 tsp vanilla
1½ cups all-purpose flour
1½ tsp baking powder

Lemon Glaze

1 cup icing sugar
2 Tbsp lemon juice
2 tsp water
pinch salt
optional lavender buds or dragées for decoration

Method

Place lavender and sugar in a food processor and process until the lavender buds are chopped finely.

Beat butter and lavender sugar together until well creamed. Add egg and vanilla and beat until combined.

Mix flour and baking powder well, then add to lavender butter mixture. Gently stir and fold in until smooth and well combined.

Dump dough out onto a sheet of parchment. Grease your hands and shape it into a 12-inch long log, rolling it in the parchment. Twist ends to secure and place in refrigerator for 2 hours or longer.

To bake, preheat oven to 375°F and slice cookie dough into ¼-inch thick disks. Place them on Silpat or parchment-lined cookie sheets, 2 inches apart, and bake for 8–10 minutes. Remove from oven, let cool 3–5 minutes, and then remove to a cookie sheet to finish cooling.

Mix together icing sugar, salt, lemon juice and water until smooth. It should be thin enough to spread over the cookies but thick enough not to drip off.

Spread icing thinly on cooled cookies, topping with a tiny bit of lavender or other edible decorations while icing is still wet. Let set and serve.