In a small bowl, sift together the all-purpose flour and salt.

In a mortar, combine granulated sugar, culinary-grade lavender, and lemon zest. Lightly grind them together.

In a stand mixer, beat the room temperature unsalted butter until creamy. Gradually add the floral-sugar mixture, honey, and vanilla extract. Beat until light and fluffy.

Slowly mix in the flour and salt mixture until a dough forms.

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

On a floured surface, roll out the chilled dough to a thickness of ¼ inch and cut into shapes.

Place cut cookies on a lined baking sheet and freeze for 15 minutes.

Preheat your oven to 325°F (163°C). Bake for 12-14 minutes or until edges are lightly browned.

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.