Ingredients
For the cookies:
½ cup (1 stick) unsalted butter, softened
½ cup all-purpose flour
⅓ cup powdered sugar
⅓ cup cornstarch
1 teaspoon lemon zest
1 teaspoon dried lavender

For the icing:
1 cup powdered sugar
2–3 teaspoons lemon juice
1 teaspoon dried lavender

Instructions

In a food processor, mix together butter, flour, sugar, cornstarch and lemon zest. Add in lavender and pulse until incorporated. Turn dough onto a floured surface and press into a log formed shape. Wrap tightly in plastic wrap and refrigerate for at least 1 hour. Remove from refrigerator and shape into a cylinder that’s roughly 2 inches in diameter. Wrap in parchment paper and place in the freezer for 30 minutes.
Heat oven to 350 F. Line cookie sheet with parchment paper. Set aside.
Remove dough from freezer and slice into cookies, about ¼-inch thick. Place 1 inch apart on prepared cookie sheet and bake 10–12 minutes.Cool cookies on a wire rack.
In a medium-sized bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle icing onto cooled cookies and top with a sprinkling of lavender. Let set about 15 minutes, then enjoy or store in an airtight container.