In a mortar, grind lavender flowers with the pestle. In a medium bowl, cream together ground lavender flowers, butter, sugar, vanilla extract, and lemon extract. Add flour and salt; mix until combined (dough should be soft but not sticky.) Refrigerate 1 to 2 hours or until dough is firm.
Preheat oven to 325 degrees F.
Remove dough from refrigerator. On a lightly floured surface, roll dough approximately 1/4-inch thick. Cut into desired shapes with cookie cutters and place onto ungreased cookie sheets.
Bake 12 to 15 minutes or until cookies are lightly browned around the edges. Remove from oven and cool on wire racks. When cool, frost with Lavender Frosting. Makes 2 dozen cookies.
Cream the butter and sugar, until smooth. Beat the egg and blend with the butter mixture. Mix in the dry ingredients, until smooth. Drop by spoonful onto a greased cookie sheet. Bake until lightly browned, about 18 minutes in a 350 degree oven.
Remove to cooling racks at once and sprinkle with more lavender (optional 1 additional T).
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