In a food processor, pulse together the flour, lavender, lemon zest and salt until well blended. You want the lavender to be dispersed and chopped up a bit.
2 ¼ cups all purpose flour, ¾ teaspoon culinary lavender, 2 teaspoons lemon zest, ¼ teaspoon fine sea salt
In the bowl of a stand mixer, combine the softened butter, powdered sugar and vanilla and beat together on medium speed until creamy and combined.
1 cup unsalted butter, room temperature, ½ cup powdered sugar, ½ teaspoon pure vanilla extract
Reduce the mixer speed to low. Add the flour mixture and beat just until combined.
Turn the dough out onto some plastic wrap. Press the dough together, forming a disc shape, about an inch in height. Wrap the dough with the plastic wrap and place in the refrigerator to chill for 1 hour.
Line two baking sheets with parchment paper, and set aside.
Dust your work surface with flour. Roll out cookie dough to about ⅛ - ¼ inch thick.
Using a 3" flower shaped cutter, cut out flower shapes. Re-roll the remaining dough and continue cutting until all is used. You should have 24 cookies.
Place the cookies 2" apart on the baking sheets.
Using a 1" round cutter, cut a hole into the center of 12 of the cookies. Place the cookies into the refrigerator to chill for an additional 30-40 minutes.
Preheat oven to 350F while the cookies are chilling.
Bake for 15-20 minutes or until the edges of the cookies start to turn a light golden brown.
Let cool completely on the cookie sheets or on a cooling rack.
Place the cookies with the holes in them on a cookie sheet and sift a light dusting of powdered sugar over the top.
confectioners sugar, for dusting on top of cookies
Spread 1 ½ - 2 teaspoons of lemon curd on each whole cookie. Carefully top each with a sugar dusted cookie and press down gently until the curd reaches the edge of the cookies.