In a medium bowl, whisk together all purpose flour, dried lavender, baking powder, and fine sea salt.

In a separate bowl or the bowl of a stand mixer, mix butter on high speed until soft and fluffy.

Mix in the granulated sugar, followed by the egg and vanilla bean paste. Mixture may look slightly separated.

Add the dry ingredients and mix on low speed until a soft dough forms.

Flatten into a disc. Wrap in clingfilm/plastic wrap and refrigerate until firm, at least 4 hours or overnight.

Line a half sheet rimmed baking tray with parchment.

On a floured countertop or silicone rolling mat, roll the chilled dough to 1/4-inch thickness. With a 2 1/2-inch heart cutter, cut the dough into hearts.

Re-roll the scraps and repeat with remaining cookie dough. Arrange hearts on prepared tray.

Refrigerate tray for 30 minutes. Meanwhile, preheat oven to 350° F / 176° C.

Bake in preheated oven for 12-13 minutes, or until very lightly golden brown around the edges.

Transfer to a wire rack to cool. Meanwhile, prepare the glaze.

Glaze:

Sift confectioner’s sugar into a medium bowl.

Whisk in the lemon juice, followed by the corn syrup, lemon zest, and fine sea salt.

Scoop glaze into a piping bag. Pipe hearts, allowing a 1/4-inch border around the outer edge.

Sprinkle with culinary dried lavender.

Allow cookies to rest, uncovered, until glaze sets, about 1-2 hours.

Layer lavender cookies between sheets of parchment or wax paper and store in an airtight container at room temperature for up to five days.