1 Cup Unsalted Butter, Softened

1/2 Cup Powdered Sugar

2 Cups All-purpose Flour

1 Tablespoon Dried Lavender

Step: 1

In A Mixing Bowl, Cream Together The Softened Butter And Powdered Sugar Until Light And Fluffy.

Step: 2

Add The All-purpose Flour, Lemon Zest, Lemon Juice, Dried Lavender, And Salt To The Butter Mixture. Mix Well To Incorporate The Flavors.

Step: 3

Gradually Add The More All-purpose Flour To The Mixture, Mixing Until A Soft Dough Forms. Be Careful Not To Overmix.

Step: 4

Place The Dough Onto A Lightly Floured Surface And Shape It Into A Log, About 1 1/2 Inches (4 Cm) In Diameter. Refrigerate For At Least 30 Minutes To Firm Up.

Step: 5

Once Chilled, Remove The Dough Log From The Refrigerator. Using A Sharp Knife, Slice The Log Into 1/4-inch (0.6 Cm) Thick Rounds. Place The Rounds Onto The Prepared Baking Sheet, Spacing Them About 1 Inch (2.5 Cm) Apart.

Step: 6

Bake The Cookies In The Preheated Oven For Approximately 12-15 Minutes, Or Until The Edges Turn Golden Brown. The Centers May Still Appear Slightly Soft, But They Will Firm Up As They Cool.

Step: 7

Remove The Baking Sheet From The Oven And Allow The Cookies To Cool On The Sheet For A Few Minutes Before Transferring Them To A Wire Rack To Cool Completely.

Step: 8

Once The Cookies Are Completely Cooled, You Can Enjoy Them As They Are Or Dust Them With Powdered Sugar For An Extra Touch.