Step 1
Preheat the oven to 325° F. Cover two baking sheets with parchment or brown paper.
Step 2
In a large bowl with an electric mixer, cream together the butter, sugar and lavender until light and fluffy, about 3 minutes. Add the flour, cornstarch, and salt; beat until combined.
Step 3
Divide the dough in half. Flatten it into squares and wrap it in plastic. Chill in the refrigerator until firm, approximately 1 hour.
Step 4
On a floured board, roll or pat out each square to a thickness of 3/8-inch. Cut the dough into 1 1/2-inch rounds or into a shape of your choice with a cookie cutter.
Step 5
Transfer the cookies to the prepared baking sheets, spacing the cookies about 1 inch apart. Prick each cookie several times with the tines of a fork. Bake 20 to 25 minutes until pale golden (do not brown). Cool slightly, then transfer to a rack. Allow the cookies
Step 6
To make the frosting, cream together the softened butter and the lemon zest. Begin adding small amounts of the sugar and the lemon juice, mixing well before adding more.
Step 7
Use a knife to spread the frosting on the cooled cookies. Before the frosting hardens, sprinkle lavender buds on top of each cookie.
Step 8
This cookie recipe is excerpted with permission from <a href="http://www.amazon.com/gp/product/1604692219/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1604692219&linkCode=as2&tag=craftfocom-20">"The Lavender Lover's Handbook: The 100 Most Beautiful and Fragrant Varieties for Growing, Crafting, and Cooking"</a> by Sarah Berringer Bader and published by Timber Press. Image from Janet Loughrey.
