Preheat oven at 400 degrees F.

In large bowl, add butter, sugar and vanilla extract. Using an electric mixer, mix until creamy.

Add flour, salt, almonds, lavender and lemon zest.

Mix until dry ingredients are incorporated. (Note: Gluten-free flour blends are not all the same. If dough is too dry and crumbly, add melted butter until the dough is soft, but not sticky.)

Form small balls around 1 inch in size and place on cookie sheet.

Bake 10 -12 minutes or until dough is cooked.

Let cool before adding glaze.

In small bowl combine powdered sugar, lemon zest, dried lavender and lemon juice. Whisk ingredients together until combined. Add more lemon juice if needed until glaze becomes smooth.

Roll each lavender cookie through the glaze and set aside to dry.

Serve with tea or coffee.

Store in an airtight container 2-3 days.