Heat oven to 375 degrees
Brush the madeline cookie molds with butter and dust with flour
Grind the lavendar with a mortar and pestle or chop finely with a knife
Melt the butter and set aside to cool to room tempurature
Sift the flour and lavendar into a medium bowl and set aside
Beat the eggs on medium until frothy, about 2-3 minutes. Add the sugar and blend. Add the vanilla, salt and lemon zest and blend until smooth
Using a silicone spatula, carefully fold in the flour mixture just until combine. Fold in the butter mixture until combined.
Spoon the batter into the madeline molds until about 3/4 full.
Bake for 12-15 minutes until the edges are golden brown and the cookie springs back when touched.
Allow to cool for 5 miuntes before glazing.