Begin by finely chopping the lavender buds using a food processor or a mortar and pestle. Set aside to release their essence.

In a small mixing bowl, combine ½ cup of powdered sugar with the finely chopped lavender and 1 tablespoon of lemon zest. Press the lavender and zest into the sugar.

In a large mixing bowl, use an electric mixer to cream ½ cup of softened salted butter until smooth and fluffy. Add the lavender-lemon-sugar mixture and 1 teaspoon of vanilla extract.

Gradually sift in 1 ½ cups of all-purpose flour, mixing slowly until a dough begins to form. Cover and chill for at least 30 minutes.

Remove the dough from the fridge and roll out to about ¼-inch thick. Cut out desired shapes and chill again for 10-15 minutes.

Preheat your oven to 325°F (165°C). Bake the cookies for approximately 12 minutes. Let cool on the baking sheet.

Mix 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice and 1 tablespoon of lemon zest for the glaze.

Once the cookies are completely cool, dip the tops into the lemon glaze or spread evenly. Allow the glaze to set before serving.