Cream the butter and sugar on low speed.Add the egg and vanilla extract.Sift the flour and mix with almond flour and lavender.Add 1/2 of the flour mixture to the butter cream.Mix well.Add the remaining flour.
Scrape the dough onto a piece of plastic wrap ,pat into a disc,and wrap it tightly.Refrigerate for 3-4 hours.
Preheat oven to 325 F.Lightly flour a work surface and roll the dough out 1/4 inch thick.The dough is very sticky.Use cookie cutters to cut shapes into the dough.With a spatula, lift the cookies to a greased and floured cookie sheet.
You can also make small nut size balls instead of using cookie cutters.
Bake the cookies for 10 minutes.Let it cool before removing from the cookie sheet.