Preheat your oven to 350°F (175°C). Cream together 1 cup of softened unsalted butter with ¾ cup of powdered sugar on medium speed until light and fluffy, about 3 minutes.

Mix in the zest of one lemon, 1 tablespoon of culinary lavender, 1 teaspoon of vanilla extract, and ½ teaspoon of almond extract. Blend on low until fully combined, about 1 minute.

Gradually add 2 cups of all-purpose flour and a pinch of salt to your mixture. Mix on low until the dough just comes together, taking care not to overmix.

Roll the dough into 1-inch balls and place them on ungreased baking sheets, pressing your thumb into each to create a well.

Bake for 12-15 minutes until edges are lightly golden. Let them cool before filling with lemon curd.

Fill each thumbprint with lemon curd while slightly warm, then allow to cool completely on a wire rack.

Sift powdered sugar over the cooled cookies before serving.