Begin by creaming 1 cup of unsalted butter and 3/4 cup of granulated sugar in a large mixing bowl. Use an electric mixer on medium speed for about 3-5 minutes until the mixture is light and fluffy.

Gradually sift in 2 cups of all-purpose flour, along with the zest of one fresh lemon and 1 tablespoon of dried culinary lavender. Mix on low speed until just combined.

Add one large egg to the mixture and gently fold it in until the dough is smooth.

Shape the dough into a disc and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper. Roll out the chilled dough on a lightly floured surface to about 1/4 inch thick.

Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes, or until their edges are lightly golden.

Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.

In a medium bowl, combine 1 cup of powdered sugar with 2 tablespoons of fresh lemon juice and enough milk to achieve a smooth consistency.

Once the cookies are completely cool, dip or drizzle the lemon icing over each cookie.