1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup powedered sugar
1 teaspoon pure vanilla extract
1 tablespoon dried culinary lavender
1 tablespoon grated lemon zest
1-1/2 cups all-purpose flour
1/2 cup cornstarch
1/4 teaspoon salt
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed (I use #4 on my KitchenAid mixer) until smooth and very creamy, about 1-2 minutes.
Add the powdered sugar and beat for another 2 minutes.
Beat in the vanilla extract, then stir in the dried lavender and lemon zest.
Stir in the dry ingredients and mix until they are incorporated. Make a ball of the dough and seal in plastic wrap. Once in the wrap, flatten the dough into a disk and chill for a minimum of one hour.
When ready to bake, preheat oven to 350°F.
Roll the dough 1/4" thick on a lightly floured surface or between two sheets of parchment paper. Cut desired shapes, place on baking sheets and chill in the refrigerator or freezer for about 15 minutes.
Bake until very light golden brown, about 8-10 minutes. Let cool on cookie sheets on wire racks.