These elegant shortbread cookies require attention to detail but are well worth the effort. The key to perfect shortbread is handling the dough gently and being patient with the chilling process. Follow these steps carefully for cookies with the perfect balance of buttery texture and delicate lemon-lavender flavor.

1. Step 1: Beat until the mixture is noticeably lighter in both color and texture.

   In a large bowl, cream together the softened butter and 1/2 cup granulated sugar until light and fluffy, about 3-4 minutes.

2. Step 2: The lavender should be finely chopped to distribute the flavor evenly without overwhelming bites.

   Add the lemon zest, lemon juice, chopped lavender, and vanilla extract to the butter mixture. Beat until well combined and fragrant.

3. Step 3: The cornstarch helps create that classic melt-in-your-mouth shortbread texture.

   In a separate bowl, whisk together the flour, cornstarch, and salt.

4. Step 4: Stop mixing as soon as the dough comes together to avoid developing gluten, which would make the cookies tough.

   Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined. Be careful not to overmix.

5. Step 5: Chilling the dough is crucial for developing flavor and preventing spreading during baking.

   Divide the dough in half and shape each portion into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.

6. Step 6: The lower temperature ensures the shortbread bakes evenly without browning too quickly.

   Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper.

7. Step 7: Work with one disk at a time, keeping the other refrigerated until ready to use.

   On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. Use a 2-inch round cookie cutter or your preferred shape to cut out cookies.

8. Step 8: If the dough becomes too soft while working with it, return it to the refrigerator for 10-15 minutes to firm up.

   Transfer the cut cookies to the prepared baking sheets, spacing them about 1 inch apart. Gather scraps, re-roll, and cut until all dough is used.

9. Step 9: This creates a subtle sparkle and light crunch on top of the cookies.

   Lightly sprinkle the tops of the cookies with the remaining 2 tablespoons of granulated sugar.

10. Step 10: Shortbread should not brown significantly; look for just the slightest color at the edges.

    Bake for 12-15 minutes, or until the edges are just barely beginning to turn golden. The cookies should remain pale.

11. Step 11: The cookies will be very delicate when hot and will firm up as they cool.

    Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

12. Step 12: The glaze adds an extra layer of lemon flavor and a beautiful finish.

    Optional: For a lemon glaze, whisk together 1/2 cup powdered sugar with 1 tablespoon lemon juice until smooth. Drizzle over cooled cookies and allow to set.

13. Step 13: The flavor of the lavender and lemon will actually intensify slightly after a day of storage.

    Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.

For the best flavor, use only culinary-grade lavender, which is specifically prepared for cooking. Regular lavender may be too potent or contain unwanted chemicals. If you prefer a stronger lavender flavor, you can infuse the sugar with lavender buds for 24 hours before making the cookies.