Preheat oven to 350 degrees F or 176 C.

Start by making your lavender lemon sugar where all of your flavor will come from. Do this by grinding up your granulated sugar, the juice and zest of one of your lemons, and lavender. I use a mortar and pestle, but a food processor or blender works great too. Add your powdered sugar into your mixture and mix until well combined.

Cream butter with your lavender lemon sugar until well incorporated and fluffy. 

Sift in the flour and corn starch and gradually mix. 

You will need to get your hands dirty and really mix well to incorporate all of the butter into the flour. Work it with your hands until the dough becomes a ball. At this point, you can chill the dough if you're not ready to bake, but it's not necessary with this dough. 

On a lightly floured surface, roll out dough about ⅓ inch thick. Cut into desired shapes. I used an embossed rolling pin for the texture and a shortbread cookie cutter for the shape.

Bake for 12 minutes. Longer if you want them golden brown and more crisp (my personal preference) But they should be done and have a nice crumb, and still be pale at 12 minutes if your oven temperature is correct. Let cookies cool on cookie sheets for 5 minutes, then transfer to wire rack.

Let them cool completely and make your icing.

To make your icing, combine your icing sugar, lemon zest, juice and vanilla extract in a medium bowl until it has a smooth and runny consistency. If it needs to be thinned more, add a few drops of water or more lemon juice.

Dip your cookies into the icing when they're completely cooled so they're hard and cool enough to handle.

Let them dry for up to one hour and enjoy!