If you are making homemade lemon curd, make sure you give it enough time to chill. Plan ahead. and make it in the morning or the day before.
In a small mixing bowl add the flour and salt, mix them together, and set aside.
In a medium mixing bowl, add the room temperature butter and mix with a hand mixer until nice and creamy, about 2 minutes. Add the powdered sugar and continue to mix until smooth and creamy.
Add the vanilla paste (or extract), lemon zest, and lavender buds and mix in with a spatula.
Pour in half of the flour mixture and stir to combine. Add the remaining flour and fully combine until you have a nice dough.
Wrap the dough in plastic wrap and form a log. Chill the dough in the fridge for an hour.
Remove the dough from the fridge and cut the log into 1/4" pieces. Take each piece and quickly roll it into a round ball. Place each ball onto a baking sheet lined with a silicone mat.
Gently press the middle of each ball with your finger or a rounded spoon (my measuring spoon worked perfectly!). Place a dollop of lemon curd into the middle of each cookie being careful not to overfill it.
Place the baking sheet in the freezer for 15 minutes. While the cookies are getting cold, preheat the oven to 325°F.
Bake the cookies for 13-15 minutes and then remove them from the oven. Allow the cookies to cool on the pan for 10 minutes and then place them on a cooling rack to cool completely.